Chicken pasta salad doesn’t ask for much—just a spot on your plate and maybe a shady spot on the patio. It’s one of those meals that somehow feels like it got its act together without even trying. Fresh, filling, and officially WW approved, it checks all the boxes without making a scene. You can toss it together before the pollen finishes settling and still look like you planned ahead. If your idea of spring cleaning includes cleaning out the fridge, this is how you turn leftovers into lunch that’s worth bragging about.
Ingredients
For the salad: ¾ cup of fusilli pasta (75 g), 1 grilled chicken breast diced (about 200 g), 1 teaspoon of extra virgin olive oil (5 ml), 2 slices of smoked turkey ham toasted and crumbled (50 g), 2 cups of cherry tomatoes halved (480 g), 1 cup of spinach (30 g), ¼ red onion thinly sliced (40 g), 2 tablespoons of freshly chopped parsley (8 g), ½ cup of sweet corn kernels (75 g), and 1 finely chopped celery stalk (40 g). For the dressing: ¾ cup of fat-free, sugar-free Greek yogurt (180 g), 1 tablespoon of extra virgin olive oil (15 ml), 2 tablespoons of white vinegar (30 ml), 1 tablespoon of Worcestershire sauce (15 ml), 1 tablespoon of mustard (15 g), 1 packet of Splenda (optional) (1 g), salt and pepper to taste, and 1 small slice of avocado (30 g).
Boil Pasta and Cook Proteins
Cook fusilli pasta in salted boiling water until al dente, then rinse under cold water and set aside. While the pasta cooks, season and grill the chicken breast until fully cooked, then dice. Toast turkey ham slices in a dry skillet until crispy, then crumble.
Prep Veggies
Halve the cherry tomatoes, slice the red onion, chop the celery and spinach, then set aside.
Blend Dressing
In a blender, combine Greek yogurt, olive oil, white vinegar, Worcestershire sauce, mustard, Splenda (optional), avocado, salt, and pepper. Blend until smooth and creamy, then adjust seasoning to taste.
Dress and Toss the Salad
Pour the creamy dressing over the salad ingredients and gently toss until everything is evenly coated. If the mixture feels too dry, add a splash of water or a bit more yogurt to adjust the consistency.
Portion and Serve
Divide the salad into 4 servings (about 1.5 cups each) and serve right away. Garnish with fresh parsley, if desired.
Variations and Substitutions for Spring Chicken Pasta Salad
This refreshing dish is easy to adapt based on what’s in your fridge or pantry. Swap out the chicken for grilled shrimp or chickpeas if you want a lighter or vegetarian option. For a different pasta texture, use farfalle, rotini, or even orzo. If you don’t have fresh herbs on hand, dried basil or dill can add flavor in a pinch. Add-ins like cherry tomatoes, feta cheese, or sliced olives bring extra brightness and tang. And if you prefer a creamy base, mix a spoonful of Greek yogurt or mayo into the dressing for a richer texture.
Tips and Tricks for Making Spring Chicken Pasta Salad
Load it with veggies like red bell peppers, beans, or asparagus—ingredients that are colorful and have texture help lighten the salad and make each bite more interesting than just pasta. For a well-balanced dressing, use a mild Greek yogurt and mellow it with a bit of avocado or oil. Adding fresh herbs like parsley, dill, or basil gives it a bright, customized flavor. While the pasta salad can be prepped up to 6 hours in advance, wait to add the dressing until just before serving so the texture stays fresh. This approach keeps the salad crisp and flavorful without getting soggy.
Get The Recipe: Weight Watchers Chicken Pasta Salad
