How to Make Chicken Poppy Seed Pasta Salad - A Step-by-Step Guide

If you’re looking for a light and refreshing dish that’s perfect for any occasion, then this Chicken Poppy Seed Pasta Salad is sure to hit the spot. Packed full of flavor and nutrients, this salad is a great addition to any meal or can stand alone as a satisfying and delicious main course.

The combination of tender chicken, colorful vegetables, and al dente pasta makes for a well-rounded and hearty meal. The addition of poppy seeds adds a unique and nutty flavor that will keep you comi...

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Ingredients

  • 1 (16 ounce) package linguine pasta
  • 2 skinless, boneless chicken breast halves
  • 1 head romaine lettuce, chopped
  • 1 green bell pepper, cut into 1/2-inch dice
  • ½ red onion, cut into 1/4-inch slices
  • 1 cucumber, sliced - or amount to taste
  • ⅔ cup safflower oil
  • ⅓ cup cider vinegar
  • ¾ cup white sugar
  • 1 tablespoon poppy seeds
  • 1 teaspoon dry mustard powder
  • 4 green onions, chopped

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hr
  • Servings: 6
  • Yield: 6 servings

  • Preheat a grill pan over medium-high heat; lightly oil the grill.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook the pasta uncovered, stirring occasionally, until cooked through but is still firm to the bite, about 11 minutes. Drain well.
  • While pasta is cooking, grill the chicken breast halves until the meat is no longer pink in the middle and the juices run clear, 5 to 8 minutes per side. An instant-read thermometer inserted into the thickest part of a chicken breast should read 160 degrees F (70 degrees C). Allow to rest for about 5 minutes, then slice into bite-size pieces; keep warm.
  • In a large salad bowl, lightly toss together the grilled chicken, hot cooked linguine, romaine, green pepper, red onion, and cucumber.
  • In a separate bowl, whisk together safflower oil, cider vinegar, sugar, poppy seeds, dry mustard powder, and green onions until smooth and evenly blended. Pour the dressing over the salad to serve.
  • Nutrition

    662 cal.

    • Total Fat: 28g
    • Saturated Fat: 2g
    • Cholesterol: 22mg
    • Sodium: 32mg
    • Total Carbohydrate: 86g
    • Dietary Fiber: 5g
    • Total Sugars: 30g
    • Protein: 20g
    • Vitamin C: 33mg
    • Calcium: 79mg
    • Iron: 4mg
    • Potassium: 510mg