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California Chicken Cafe Broccoli Pasta Salad Recipe: Bright, Quick Lunch Magic
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California Chicken Cafe Broccoli Pasta Salad

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes

Ingredients

  • 2 cups cooked shredded or diced chicken (rotisserie works too—charmingly lazy)
  • 3 cups cooked pasta small shapes like fusilli or bow-tie keep it playful
  • 2 cups broccoli florets lightly steamed or blanched
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion finely chopped
  • 1/2 cup shredded mozzarella or feta optional for a cheesy kick
  • 1/4 cup grated Parmesan for extra zing
  • 1/3 cup mayonnaise or a light yogurt-mayo blend
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey or maple syrup optional, for balance
  • Salt and pepper to taste
  • Fresh herbs basil or parsley for garnish

Instructions

  • Cook the pasta to al dente, then drain and rinse with cold water. This keeps the salad from turning into a hot, sad mush.
  • Lightly steam or blanch the broccoli until just tender, then plunge it into cold water to stop the cooking. Drain well.
  • In a large bowl, combine chicken, cooled pasta, broccoli, tomatoes, red onion, and cheese (if using). Toss gently so everything stays pretty.
  • Whisk together mayo (or yogurt mix), lemon juice, Dijon, and honey. Add salt and pepper to taste. If you want more zing, splash in a bit of pickle juice or extra lemon.
  • Pour the dressing over the salad and toss until evenly coated. Add herbs last, so they stay fresh and bright.
  • Chill for at least 30 minutes if you can. Flavor loves a little patience, and so do your taste buds.