Sunny chicken pasta salad is refreshing and flavorful

Published On: August 12, 2025

Searching for a cool and filling summer salad? This tasty and light chicken salad may be made ahead of time and served at room temperature, making it ideal for warm-weather lunches.

The rich sweetness of ripe summer tomatoes and the crisp crunch of sliced celery complement the tender sautéed chicken breast. It all comes together with a creamy mayonnaise that is accentuated with chopped scallions and fresh basil. It produces a tasty, quick, and simple dish that’s perfect for light dinners or picnics.

USEFUL TIPS:

You can substitute water for the chicken broth.

You can use any kind of shortcut pasta, including rigatoni, farfalle, or fusilli.

COUNTDOWN:

Set the water to a boil.

Drain and set aside the boiled penne pasta.

Prepare the salad and sauté the chicken.

BUYING LIST:

Purchases: 1 package of penne pasta (4 ounces required), 1 large tomato, 1 bunch of celery, 1 container of no-salt chicken broth, 1 jar of reduced-fat mayonnaise, 1 bag of washed, ready-to-eat lettuce leaves, 1 bunch of onions, 1 bunch of fresh basil, and 3/4 pound boneless, skinless chicken breast

Essentials: salt, black pepper, and olive oil.

Sunny Chicken Pasta Salad

Linda Gassenheimer’s recipe

Four ounces (1 1/2 cups) of penne pasta

Two teaspoons of olive oil

One and a half pounds of skinless, boneless chicken breast, sliced into half-inch pieces

Half a cup of celery, cut into slices

One cup of tomato, chopped into half-inch chunks

Half a cup of chicken broth without salt

Season with salt and freshly ground black pepper.

Three tablespoons of mayonnaise with reduced fat

Two cups of clean, edible lettuce leaves

Two scallions (about half a cup, cut into slices)

1/4 cup of basil, cut into slices

Bring water to a boil in a big saucepan that is 3/4 full. Bring to a boil, then add the penne and cook for 8 minutes. After draining, set away. Cook the chicken in a skillet with heated olive oil for five minutes, or until golden brown. Transfer to a plate. Cook the tomatoes and celery in the skillet for two to three minutes. Bring the broth to a simmer after adding it. Put the chicken back in the skillet. Pour in the drained penne. Throw well. Season with salt and pepper. Take off the heat and pour in the mayonnaise. Stir thoroughly. On the middle of two dinner plates, arrange one cup of lettuce leaves each. Place the chicken salad on top of the lettuce after dividing it in half. Top with basil and scallions.

Make two servings.

565 calories (28 percent fat), 17.5 g fat (2.8 g saturated, 5.2 g monounsaturated), 48.3 g protein, 51.1 g carbs, 4.7 g fiber, 282 mg sodium, and 126 mg cholesterol are included in each serving.

The 12-Week Diabetes Cookbook is the most recent of Linda Gassenheimer’s more than thirty cookbooks. You may listen to Linda on all of the main podcast websites, including www.WDNA.org. She can be reached via email at [email protected].

Tribune Content Agency, LLC in 2025