Creamy Grilled Chicken Pasta Salad Bowl
Description
This creamy grilled chicken pasta salad bowl is a hearty, refreshing, and protein-packed dish perfect for lunch, meal prep, picnics, or a light dinner. Tender grilled chicken, al dente pasta, crisp vegetables, and a tangy-creamy dressing combine to create a flavorful, satisfying bowl. It can be served warm, room temperature, or chilled.
Timing
Prep Time: 20 minutes
Cooking Time: 20 minutes
Marinating Time (optional): 15–20 minutes
Total Time: 40–60 minutes
Ingredients
For the Grilled Chicken
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
½ tsp dried oregano
½ tsp salt
½ tsp black pepper
1 tbsp lemon juice
For the Pasta Salad
3 cups cooked short pasta (rotini, penne, or bowtie)
1 cup cherry tomatoes, halved
½ cup cucumbers, diced
½ cup sweet corn (fresh or canned)
⅓ cup red onion, thinly sliced
½ cup bell peppers, chopped
¼ cup black olives (optional)
¼ cup fresh parsley, chopped
For the Creamy Dressing
½ cup mayonnaise
¼ cup Greek yogurt or sour cream
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp honey
1 garlic clove, finely minced
Salt & black pepper to taste
1–2 tbsp milk or water (to adjust consistency)
Optional: ¼ tsp smoked paprika, ½ tsp Italian seasoning
Instructions
1. Prepare the Chicken (10 minutes + optional marinate)
Mix olive oil, garlic powder, paprika, oregano, salt, pepper, and lemon juice.
Coat the chicken thoroughly.
Marinate 15–20 minutes (optional but enhances flavor).
2. Grill the Chicken (10–12 minutes)
Heat grill pan or outdoor grill over medium-high.
Cook chicken 5–6 minutes per side, until golden and internal temp reaches 165°F (74°C).
Let rest 5 minutes, then slice into strips.
3. Cook the Pasta (10 minutes)
Boil pasta in salted water until al dente.
Drain and rinse under cool water (prevents sticking).
Set aside to cool.
4. Mix the Creamy Dressing (5 minutes)
Whisk together:
Mayo
Greek yogurt
Dijon mustard
Lemon juice
Honey
Garlic
Seasonings
Adjust thickness with a splash of milk/water.
5. Assemble the Pasta Salad Bowl
In a large bowl, combine:
Cooked pasta
Tomatoes
Cucumbers
Corn
Bell peppers
Red onion
Olives (optional)
Add ½–¾ of the dressing and toss gently.
Top with sliced grilled chicken, drizzle remaining dressing, and sprinkle parsley.
Serving Suggestions
Serve chilled for a refreshing summer bowl.
Serve slightly warm if you want the chicken more prominent.
Add crunchy toppings (croutons, toasted nuts) before serving.
Storage
In the fridge: 3 days (airtight container).
Do not freeze—the dairy dressing will separate.
If making ahead: keep chicken & dressing separate until serving.
Q&A Section
Q1: Can I use rotisserie or leftover chicken instead of grilled?
Yes! Shredded or diced cooked chicken works perfectly. The flavor will differ slightly, but it remains delicious.
Q2: How can I make it healthier?
Substitute mayo with more Greek yogurt.
Use whole-wheat or chickpea pasta.
Add extra veggies like spinach, broccoli, or avocado.
Q3: How can I make it spicy?
Add:
1 tsp chili flakes to dressing
Or 1 tsp hot sauce
Or use spicy grilled chicken seasoning (cajun/peri-peri)
Q4: Can I make it vegetarian?
Absolutely. Replace chicken with:
Grilled tofu
Chickpeas
Roasted veggies
Q5: What cheese goes well with this pasta salad?
Feta
Parmesan
Fresh mozzarella pearls
Q6: Can I prep this for meal-prep lunch boxes?
Yes! Add dressing only when ready to eat or keep a small portion on the side to avoid sogginess.