Cranberry Kale Chicken Pasta Salad
A vibrant and nutrient-packed pasta salad with tender chicken, kale, cranberries, feta, and sunflower seeds in a zesty balsamic vinaigrette. Perfect for quick lunches, picnics, or vibrant side dishes.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Yield: 4 servings
- Category: Dinner
- Method: Tossing
- Cuisine: American
- Diet: Balanced
Ingredients
2 cups cooked chicken breast (grilled or pan-seared)
1 cup uncooked whole wheat pasta (al dente)
3 cups chopped kale
1/2 cup dried cranberries
1/3 cup crumbled feta cheese
1/4 cup sunflower seeds
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tbsp honey
1 tsp lemon juice
Salt and pepper to taste
Instructions
Cook pasta according to package instructions, drain, and let cool
Massage chopped kale with 1 tbsp olive oil to soften
Tear cooked chicken into bite-sized pieces
In a bowl, whisk together balsamic vinegar, Dijon mustard, honey, lemon juice, and remaining olive oil
Toss pasta with kale, chicken, cranberries, feta, and sunflower seeds
Pour dressing over the salad and mix until coated
Season with salt and pepper
Notes
Store in an airtight container in the fridge for up to 3 days
For a vegan option, substitute chicken with chickpeas and omit feta
Add cherry tomatoes or avocado for extra freshness