Description
A refreshing summer pasta salad featuring chicken, spinach, and fresh berries, perfect for warm days.
Ingredients
Scale
- 6 ounces regular or gluten-free pasta of choice, cooked according to package directions and cooled
- 2 cups loose-packed baby spinach leaves
- 2 cups cooked and diced chicken or shredded chicken
- 1 1/2 cups fresh berries of choice
- 1/3 cup diced red onion
- 1/3 cup sliced toasted almonds
- 1/4 cup dried cranberries or dried cherries
- 2 green onions, ends trimmed, white and green parts thinly sliced
- 3 tablespoons chopped fresh basil, plus more for garnish
- 2/3 cup mayonnaise
- 1/4 cup apple cider vinegar
- 2 tablespoons lemon juice
- 2 tablespoons pure honey
- 1 tablespoon extra-virgin olive oil
- 21/2 teaspoons poppy seeds
- 1/41/2 teaspoon fine salt
- Pinch of black pepper
Instructions
- Cook Pasta Al Dente: Start by boiling your pasta until it is just tender but still has a bit of bite. You will want it to feel firm when you taste it, preventing mushiness. Once done, rinse it with cold water right away to stop the cooking. Do not skip this part, or you might end up with a soggy salad!
- Prep Chicken & Berries: While the pasta is cooling, shred your leftover chicken and wash those berries thoroughly. You will love the pop of colors, and it makes the salad look so fresh! Make sure to dry the berries gently before adding; soggy fruit can make the salad watery.
- Mix Dressing Together: Whisk together your olive oil, lemon juice, and a touch of honey until it is well blended. The tangy aroma will fill the air, making it irresistible. Taste it to adjust sweetness or acidity if needed. Avoid overmixing, or it might separate later on.
- Toss Everything Together: In a large bowl, combine your cooled pasta, shredded chicken, berries, and dressing. You will see the colors and textures combine beautifully. Toss gently, as you do not want to squish the berries. Too much force can lead to a mushy mess!
- Chill Before Serving: Cover your salad with plastic wrap and let it chill in the fridge for at least 30 minutes. This helps the flavors meld together nicely. Do not forget to take it out too soon; skipping this step means missing out on that delicious flavor infusion!
- Garnish & Enjoy: Just before you are ready to serve, sprinkle with fresh basil for a burst of fragrance. You will adore the contrast of flavors and colors. Make sure to add the berries if you have held them back; they are best fresh for that pop!
Notes
- Storage Tips: Store leftovers in an airtight meal prep container in the refrigerator for up to 3 days. Any longer and the pasta tends to become soft and the produce may wilt.
- Expert Tips: If using gluten-free pasta, cook it until just al dente and rinse under cold water to maintain structure and avoid mushiness. When preparing the dressing, taste it at the end and feel free to tweak the honey or vinegar to find a flavor that suits you.
- If the dressing thickens after refrigeration, mixing in a tablespoon of water or another splash of lemon juice can help. For added visual appeal, a sprinkle of extra fresh basil just before serving can brighten up your dish nicely.
- Reheating Instructions: This salad is typically served cold. If you prefer it warm, gently reheat the chicken and serve alongside the salad without warming the greens or berries.
- Serving Suggestions: Serve the salad with grilled vegetables for a complete meal. Pair it with a light white wine for a refreshing finish. Enjoy alongside a fruit platter for a colorful table.
- Recipe Variations: Substitute grilled shrimp for chicken for a seafood twist. Add crumbled feta cheese for a creamy element. Include roasted vegetables for added flavor and nutrition.
- Ingredient Notes: When selecting fresh berries, look for ones that are firm and brightly colored for the best flavor. If you prefer a nut-free option, substitute sunflower seeds for the almonds. Use vegan mayonnaise as an alternative to regular mayonnaise for an egg-free version.
Nutrition
- Serving Size: 1 cup
- Calories: 344
- Sugar: 10g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 26mg