Description
A vibrant, creamy pasta salad reimagining the club sandwich with chicken, cheddar, and tangy dressing. Combines crisp romaine, cherry tomatoes, and optional avocado for a refreshing, protein-packed meal perfect for summer or lunch prep.
Ingredients
12 oz rotini or bowtie pasta
2 cups chopped cooked chicken
1 cup halved cherry tomatoes
1 cup chopped romaine lettuce
½ cup cubed cheddar cheese
¼ cup sliced red onion
¾ cup mayonnaise
2 tbsp sour cream
1 tbsp Dijon mustard
1 tbsp lemon juice
½ tsp garlic powder
½ tsp salt
¼ tsp pepper
Instructions
Cook pasta in boiling salted water till al dente, about 8 minutes. Drain and rinse under cold water
Chop cooked chicken into ½-inch cubes
In a large bowl, whisk mayonnaise, sour cream, mustard, and lemon juice until creamy
Curate red onion slices to reduce sharpness
Combine pasta, chicken, tomatoes, romaine, onion, and cheddar in the dressing
Garnish with garlic powder and black pepper
Chill for at least 1 hour before serving
Optional: Add diced avocado for extra creaminess
Notes
Use gluten-free pasta for a halal-friendly option
Arugula can replace romaine for peppery flavor
Substitute sour cream with Greek yogurt or skyr for lighter texture
Store in airtight containers in fridge for up to 3 days
- Prep Time: 25
- Cook Time: 8
- Category: chicken
- Method: Rapid chill
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 420
- Sugar: 3g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 10g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 65mg