Description

This Chicken Pasta Salad offers a delightful combination of flavors and textures. Packed with tender chicken, crispy bacon, and fresh vegetables, this simple preparation makes it ideal for quick dinners or as a healthy meal option. Perfect for gatherings, this salad is both nourishing and flavorful!

Ingredients

Scale

1 pound fusilli pasta (453.6 grams)
1 teaspoon kosher salt
2 cups cubed cooked chicken (295 grams)
4 sliced bacon, diced and cooked until crisp
3 stalks celery, diced
1 red bell pepper, diced
1/2 small red onion, diced small
2 cups baby spinach (40 grams)
1 cup cherry tomatoes, cut in half (148 grams)
1 1/2 cups low-fat sour cream
1/2 cup low-fat mayonnaise
3 tablespoons balsamic vinegar
1 tablespoon dijon mustard
2 teaspoons granulated sugar
1 1/2 teaspoons kosher salt
1 1/2 teaspoon garlic powder
1/8 teaspoon black pepper

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Instructions

Bring a large pot of water to a boil. Add the fusilli and kosher salt. Cook pasta according to package instructions, then drain and rinse with cold water.
While pasta cooks, dice the bacon and vegetables.
In a small bowl, whisk together low-fat sour cream, low-fat mayonnaise, balsamic vinegar, dijon mustard, granulated sugar, kosher salt, garlic powder, and black pepper to create the dressing. Adjust seasonings as needed.
In a large bowl, combine cooked pasta, cubed chicken, bacon, celery, red bell pepper, red onion, baby spinach, and cherry tomatoes.
Pour the dressing over the pasta and vegetables, stirring to combine. Serve immediately or refrigerate for up to 48 hours.

Notes

Feel free to customize the vegetables based on your preferences or what you have on hand.
This salad can be made a day ahead for flavors to meld together, making it a perfect make-ahead option.
Store leftovers in an airtight container in the refrigerator.

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 3g
Sodium: 700mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 18g
Cholesterol: 45mg