This broccoli chicken pasta salad is a fun change from your typical chicken pasta salad. The only fruit in this one is some golden raisins.
The golden raisins add some nice sweetness. I personally love the golden raisins over the regular raisins. I like the the look and texture of the golden raisins. Then tend to be more plump.
You can always use any small shaped pasta for this recipe. You will need 1 lb of dry pasta. I personally like the radiatore shape or the rotini shape for this salad. It holds the dressing well and those shapes look great when paired with the broccoli florets.
You will need 2 cups of cooked chicken. Feel free to cook it yourself. Or, grab a rotisserie chicken from the grocery store. I get a package of the cooked and pulled rotisserie chicken from Costco and just quickly chop it up. Then you also have some celery, diced green onion, and toasted sliced almonds in this salad.
The entire broccoli chicken pasta salad gets coated in a dressing made from mayonnaise and sour cream. Then you add in some honey, Dijon mustard, Italian seasoning, salt, and pepper. It’s the perfect combination of cream, sweet, and savory.Print
- 1 lb radiatore or rotini pasta, cooked according to pkg directions and rinsed in cold water
- 2 cups cooked and diced chicken breast
- 3 cups small broccoli florets
- 1/2 cup golden raisins
- 1/2 cup diced celery
- 3/4 cup sliced and toasted almonds
- 4 diced green onion
For The Dressing
- 1 cup mayonnaise
- 3/4 cup sour cream
- 2 Tbsp honey
- 1 Tbsp Dijon mustard
- 1 1/2 tsp salt
- 1 tsp dried Italian seasoning
- 1/4 tsp pepper
- In an extra large bowl, add in the cooked pasta, chicken, broccoli, raisins, celery, almonds, and green onion.
- In another bowl, and the dressing ingredients and whisk together. Add the dressing to the bowl with the salad ingredients and toss to combine and coat.
- Serve immediately or refrigerate until ready to serve. Serves 6-8 as a a main dish.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Chicken
- Method: Stove Top
- Cuisine: American
This recipe is adapted from Bell Full.