Sunny Chicken Pasta Salad

Tender sautéed chicken breast is paired with the crisp crunch of sliced celery and the juicy sweetness of ripe summer tomatoes.

Sunny Chicken Pasta Salad. Linda Gassenheimer/TNS

By Linda Gassenheimer Tribune News Service

Looking for a refreshing and satisfying summer salad? This light and flavorful chicken salad is perfect for warm-weather meals and can be prepared in advance and served at room temperature.

Tender sautéed chicken breast is paired with the crisp crunch of sliced celery and the juicy sweetness of ripe summer tomatoes. Creamy mayonnaise, accented with chopped scallions, and fresh basil, ties it all together. It creates a quick, easy and delicious dish that’s ideal for picnics or light dinners.

Helpful Hints

• Water can be used instead of chicken broth.
• Any type of short cut pasta such as fusilli, farfalle, or rigatoni can be used.

Countdown

• Place water on to boil.
• Boil penne pasta, drain and set aside.
• Saute chicken and make salad.

Shopping List

To buy:1 package penne pasta (4 ounces needed), 3/4 pound boneless skinless chicken breast, 1 bunch celery, 1 large tomato, 1 bag washed, ready-to-eat lettuce leaves, 1 bunch scallions, 1 bunch fresh basil, 1 container no-salt-added chicken broth, 1 jar reduced-fat mayonnaise,

Staples: olive oil, salt, and black peppercorns.

Sunny Chicken Pasta Salad

Serves 2

• 4 ounces penne pasta (about 1 1/2-cups)
• 2 teaspoons olive oil
• 3/4 pound boneless skinless chicken breast, cut into 1/2-inch slices
• 1/2 cup sliced celery
• 1 cup tomato cut into 1/2-inch pieces
• 1/2 cup no-salt-added chicken broth
• Salt and freshly ground black pepper
• 3 tablespoons reduced-fat mayonnaise
• 2 cups washed, ready-to-eat lettuce leaves
• 2 scallions measure (about 1/2 cup sliced)
• 1/4 cup sliced basil

Place a large saucepan 3/4 full of water on to boil. When boiling add penne and cook 8 minutes. Drain and set aside. Meanwhile heat olive oil in skillet add chicken cook 5 minutes until golden brown. Remove to a plate. Add celery and tomatoes to the skillet and cook 2 to 3 minutes. Add broth and bring it to simmer. Return chicken to the skillet. Add drained penne. Toss well. Add salt and pepper to taste. Remove from the heat and add the mayonnaise. Mix well. Place one cup of lettuce leaves each on the center of 2 dinner plates. Divide the chicken salad in half and place on top of the lettuce. Sprinkle scallions and basil on top.

Per serving: 565 calories (28 percent from fat), 17.5 g fat (2.8 g saturated, 5.2 g monounsaturated), 126 mg cholesterol, 48.3 g protein, 51.1 g carbohydrates, 4.7 g fiber, 282 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at [email protected]. Copyright 2025 Tribune Content Agency, LLC

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