Chicken, Broccoli and Bocconcini Pasta Salad Chicken, Broccoli and Bocconcini Pasta Salad

Photo: Jeff Coulson

Make this pasta salad for the whole family—the kids will love the mild dressing and round bocconcini cheese, while the adults will appreciate it as a light alternative to a sandwich. Serve with sweet red and yellow pepper strips and some fruit.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine



Sprinkle chicken with pinch each of the salt and pepper. In skillet, heat 1/2 tsp of the oil over medium heat; cook chicken, turning once, until browned and no longer pink inside, about 12 minutes. Remove to plate; refrigerate until cold. Dice chicken into bite-size pieces. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Meanwhile, in pot of boiling lightly salted water, cook pasta according to package directions, adding broccoli during final minute of cooking. Drain; rinse with cold water, then drain again.

In bowl, whisk together the remaining oil, the vinegar, mustard, honey, sugar and the remaining salt and pepper; add pasta mixture, chicken, bocconcini cheese and chives. Toss to coat. (Makeahead: Cover and refrigerate for up to 24 hours.)

Nutritional facts per serving: about

  • Fibre 2 g
  • Sodium 470 mg
  • Sugars 3 g
  • Protein 27 g
  • Calories 424.0
  • Total fat 18 g
  • Cholesterol 65 mg
  • Saturated fat 8 g
  • Total carbohydrate 37 g


  • Iron 14.0
  • Folate 51.0
  • Calcium 25.0
  • Vitamin A 16.0
  • Vitamin C 33.0
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Lunch & Dinner

Chicken, Broccoli and Bocconcini Pasta Salad