This chicken pasta salad is one of those recipes I end up making over and over again. It’s bright, fresh, packed with herb and substantial enough to be dinner, but it also disappears just as quickly at BBQs, picnics and potlucks.
The combination of crispy chicken, sweet summer corn, creamy Boursin, plenty of basil and chives and a punchy lemon vinaigrette makes this feel so much more exciting than your average pasta salad.
I especially love serving the chicken slightly warm over the cool pasta because you get that contrast of crispy, creamy and fresh in every bite. It’s easy to prep ahead, travels well and somehow tastes even better the next day.
Why you’ll love this recipe
- It’s everything you want in a chicken pasta salad: Fresh, hearty, creamy and packed with summer flavor.
- Mayo free: The creamy Boursin melts into the lemon vinaigrette, creating a dressing without using mayonnaise.
- Major texture: Crispy chicken turns this into a yummy main meal instead of just a side dish.
- Perfect for meal prep: Think BBQs, picnics and easy weekday lunches.
- Ready in about 40 minutes: Literally, from start to finish.
- Easy to customize: Use whatever vegetables or herbs you have on hand.
Ingredients
- Fusilli pasta: The spirals catch every bit of the creamy lemon dressing.
- Nature Raised Farms® Lightly Breaded Chicken Strips: Cooked according to package directions and sliced.
- Fresh corn: Sweet summer corn adds juicy pops of flavor throughout.
- Boursin garlic & fine herbs: Creates creamy pockets throughout the salad while melting into the vinaigrette.
- Fresh basil & chives: The herbs that make this taste unmistakably like summer.
- Baby spinach: Optional, but an easy way to add extra greens to your chicken pasta salad.
- Lemon vinaigrette: Bright, tangy and the perfect balance to the rich cheese and crispy chicken.
Refer to the recipe card for the full ingredient list
Tips that matter
Use the same cooking water twice: Cook the corn first, then use the same pot of water for the pasta.
Salt the pasta water generously: It seasons the pasta from the inside out.
Extra tasty pasta: Toss the pasta with most of the vinaigrette while it’s still slightly warm so it absorbs more flavor.
Keep it creamy: Fold the Boursin in gently instead of stirring vigorously so you keep those creamy pockets throughout.
Preserve the crunch: Add the chicken just before serving to keep it as crispy as possible.
Refresh tip: Reserve a little vinaigrette to refresh leftovers before serving your chicken pasta salad.
Substitutions & variations
- Pasta swaps: Swap the fusilli for rotini, cavatappi, penne or farfalle.
- Chicken options: Use grilled chicken instead of crispy chicken for a lighter version.
- Cheesy: Goat cheese or herbed cream cheese work well if you can’t find Boursin.
- Avo boost: Add diced avocado for extra creaminess.
- Salady bits: Toss in cherry tomatoes, cucumber, roasted zucchini or grilled asparagus.
- Texture-full: Sprinkle over toasted pine nuts or pepitas for extra crunch.
- Green alternatives: Swap the spinach for arugula if you like a peppery bite.
- Make it extra savory: Top with freshly grated Parmesan.
What to serve this with
- Veggies: Try grilled vegetables.
- Fruity: Fresh watermelon or seasonal fruit. Grilled peaches are yummy, too.
- Cozy side of bread: Garlic bread or warm focaccia.
- Crunchy corn: Corn on the cob.
- Sips: Lemonade, iced tea or a crisp white wine.
When should I serve this?
- Summer BBQs where you need a side everyone actually wants to eat.
- Weeknight dinners when it’s too hot for anything heavy.
- Meal prep lunches you’ll look forward to all week.
- Picnics, beach days and outdoor concerts.
- Potlucks where you want to bring something a little different.
Make ahead, storage & reheating
Make ahead: Cook the pasta and corn, prepare the vinaigrette and chop the herbs up to a day ahead. Cook the chicken just before serving, or reheat it in the oven or air fryer so it stays nice and crispy.
Store: Store leftovers in an airtight container in the refrigerator for up to 4 days. If possible, keep a little extra vinaigrette on the side to freshen the salad before serving.
Reheat: This chicken pasta salad is delicious cold, but I love serving it with freshly reheated crispy chicken. Warm the chicken in a 375°F oven or air fryer for 5–7 minutes, then add it to the salad just before serving.
Common mistakes and how to avoid them
- The pasta tastes bland: Generously salt the pasta water before cooking.
- The salad feels dry the next day: Reserve a little vinaigrette to toss through before serving.
- The chicken loses its crunch: Store it separately and reheat it just before serving.
- The Boursin disappears completely: Fold it in gently instead of fully mixing it into the dressing.
- The herbs lose their freshness: Finish the salad with an extra handful of fresh basil and chives right before serving.
- The pasta becomes mushy: Cook it just until al dente so it holds its shape after being dressed.
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Summer Lemon Chicken Pasta Salad
Ingredients
For the pasta salad
- 1 lb fusilli pasta
- 1 bag Nature Raised Farms® Lightly Breaded Chicken Strips cooked according to package directions and sliced
- 4 ears fresh corn
- 1 5 oz bag baby spinach, roughly chopped (optional)
- 1½ packed cups fresh basil leaves torn
- ¾ cup chopped fresh chives
- 2 5.2 oz packages Boursin Garlic & Fine Herbs cheese
- Zest of 1 lemon
For the lemon vinaigrette
- ⅔ cup extra virgin olive oil
- ⅓ cup fresh lemon juice about 2–3 lemons
- 1½ tbsp Dijon mustard
- 2 tsp honey
- 2 garlic cloves finely grated
- 1½ tsp kosher salt
- ¾ tsp freshly ground black pepper
Directions
- Bring a large pot of generously salted water to a boil. Add the corn and cook for 6–8 minutes, until tender. Transfer to a plate to cool slightly, then slice the kernels from the cobs and season lightly with a pinch of kosher salt.
- Return the same pot of water to a boil and cook the fusilli until al dente according to the package directions. Drain, rinse briefly under cool water, and shake off any excess water.
- Cook the breaded chicken strips according to the package directions. Let cool for about 5 minutes, then slice into bite-sized strips.
- Whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, kosher salt, and black pepper until smooth and emulsified.
- In a very large bowl, combine the cooked pasta, corn, basil, chives, lemon zest, and spinach, if using. Toss with about three-quarters of the vinaigrette.
- Crumble the Boursin over the pasta and gently fold it through to create creamy pockets throughout the salad.
- Add the sliced chicken, drizzle over the remaining vinaigrette, and toss gently to combine.
- Taste and adjust with additional salt, black pepper, or lemon juice if needed.
- Finish with extra basil, chives, and flaky sea salt before serving.
Rate & Review
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