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- Prepare the Ingredients:
- Cook the chicken breasts until fully cooked, then dice them into bite-sized pieces.
- Blanch the broccoli florets in boiling water for 2-3 minutes until they are vibrant green. Immediately transfer them to an ice bath to retain their crispness.
- Cook the fusilli pasta according to package instructions, ensuring it is al dente. Drain and set aside.
- Assemble the Salad:
- In a large mixing bowl, combine the diced chicken, blanched broccoli, cooked fusilli pasta, cherry tomatoes, red bell pepper, red onion, and black olives. Gently toss to evenly distribute the ingredients.
- Prepare the Dressing:
- In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper. Adjust the seasoning to your taste preferences. Add honey or maple syrup if you desire a touch of sweetness.
- Dress the Salad:
- Pour the dressing over the salad and toss gently until every component is coated with the flavorful dressing. The vibrant colors and enticing aroma will tantalize your senses.
- Add Feta Cheese (Optional):
- For an extra layer of richness, sprinkle crumbled feta cheese over the salad. The salty and tangy notes will elevate the dish to a gourmet level.
- Chill and Serve:
- Allow the Chicken & Broccoli Pasta Salad to chill in the refrigerator for at least 30 minutes before serving. This enhances the flavors and allows the ingredients to meld together.
Nutritional Information:
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