Broccoli Cheddar Chicken Pasta Salad
This Broccoli Cheddar Chicken Pasta Salad is a delightful blend of tender chicken, crunchy broccoli, and rich cheddar cheese, all tossed in a creamy dressing. Perfect for summer gatherings or a hearty meal.
Equipment
- 1 Large mixing bowl
- 1 Medium Saucepan
- 1 Whisk
Ingredients
Salad Ingredients
- 2 cups cooked chicken breast diced
- 3 cups broccoli florets
- 2 cups cubed cheddar cheese
- 3 cups rotini pasta
Dressing Ingredients
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
Preparation
- Bring a medium saucepan of water to a boil. Add the rotini pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.
- Blanch the broccoli florets in boiling water for 1 minute, then transfer them to an ice bath to stop the cooking process. This keeps them crunchy and vibrant.
- In a large mixing bowl, whisk together the mayonnaise, sour cream, lemon juice, salt, and pepper until smooth and well combined.
- Add the cooked chicken, broccoli, cheddar cubes, and cooled pasta to the bowl with the dressing. Toss everything together until all ingredients are well coated with the dressing.
- Cover the bowl with plastic wrap and chill the salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
- Gently stir the salad before serving. Enjoy as a main dish or a side at your next gathering.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, keep the dressing separate until ready to serve.
Notes
Pro Tips: Always cook pasta just shy of al dente for salads. Ingredient Substitutions: Swap cheddar for gouda or Monterey Jack. How to Serve: Best served chilled as a main or side dish. Storage & Freshness: Store in an airtight container for up to 3 days. Make-Ahead Tips: Prepare all components separately and combine just before serving for freshness.