It’s going to be the perfect weekend for BBQ’ing (finally) here in Boston. On the menu for Memorial Day, this Chicken and Broccoli Pasta Salad, which is a crowd pleaser, and a great side dish to go along with all those grilled meats and veggies.
This recipe is a healthier take on traditional creamy pasta salad, made with avocado mayo, greek yogurt, and chickpea pasta. But feel free to use whatever pasta and mayo you have on hand.
Recipe:
Serves 5-6 people (double if you want more)
Ingredients:
- 1 8 oz box of rotini pasta, I used Banza to make it gluten-free
- 1/4 cup of craisins
- 1/4 cup of diced celery
- 1 small head of broccoli chopped up into small florets
- 1/2 lb of cooked shredded chicken
- Salt and pepper to taste
- Sprinkle with paprika (optional but so good)
- EVOO
Dressing:
- 1/2 cup of avocado mayo (or mayo of choice)
- 1 small container of full fat plain greek yogurt
- 2 teaspoons of Djon mustard
- 1 tablespoon of honey
- 2 teaspoons of dill seasoning
Directions:
1. For the chicken, boil 3 skinless, breast size pieces for 15 – 20 minutes (depending on the size of chicken), let cool and then shred with two folks or your hands
2. Cook pasta to al dente (according to directions) with salted water. Strain and set aside in a medium to large sized storing bowl with a tablespoon of EVOO and sprinkled salt and pepper, stir and let cool for 15 minutes.
3. After pasta has cooled, add remaining ingredients along with dressing and stir together well.
4. Store in the fridge for at least 2 hours or up until 24 hours before serving
5. When ready to serve add in another tablespoon of mayo, sprinkle with salt and pepper and stir, then sprinkle with paprika (don’t stir) and serve
Hope everyone has a fun Memorial Day weekend!
Xoxo
Marisa
