Step 3: Chop the Vegetables
- Dice cucumber, bell pepper, and red onion evenly.
- Halve the cherry tomatoes.
- Chop fresh herbs for added flavor and color.
Step 4: Make the Dressing
- In a small bowl, whisk together mayo (or yogurt), olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper.
- Taste and adjust seasonings. The dressing should be creamy, tangy, and balanced.
Step 5: Assemble the Salad
- In a large bowl, combine the cooled pasta, chicken, and vegetables.
- Pour the dressing over and toss gently to coat evenly.
Step 6: Chill & Let Flavors Meld
- Cover and refrigerate for at least 30 minutes.
- This resting period allows all flavors to blend beautifully.
Step 7: Serve & Finish
- Give the salad a gentle stir before serving.
- Add extra herbs, a pinch of salt, or a squeeze of lemon if desired.
- Serve chilled or at a cool room temperature.
Tip: This salad is highly adaptable—swap vegetables depending on what’s available, use leftover rotisserie chicken, or try a lighter yogurt-based dressing for a tangy twist.
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