Honey Mustard Chicken and Apple Pasta Salad

Steps

1. 1

   Toast the walnutsOven 325°F / 165°C

   • Preheat your oven to 325°F (163°C).
   • Spread the walnuts in a single layer on a baking sheet.
   • Toast for 8–10 minutes, stirring halfway through, until they smell fragrant and deepen slightly in color.
   • Watch carefully so they don't burn.
   • Spread on a clean towel to cool completely, then coarsely chop.
   • Set aside.

   + Show details− Hide details

   Ready when: Walnuts are fragrant and slightly darkened

   Tip: Toasting walnuts in the oven keeps them crisp longer than using the stovetop—they won't soften as quickly when mixed with the dressing.

2. 2

   Cook the pasta

   • Bring a large pot of salted water to a boil.
   • Add the pasta and cook according to package directions, usually 9–12 minutes.
   • The pasta should be al dente—tender but still slightly firm when bitten.
   • Drain in a colander and spread on a clean baking sheet or large plate to cool to room temperature.
   • Do not oil the pasta; the dressing will coat it better if it's dry.
   • This takes about 10 minutes.

   + Show details− Hide details

   Ready when: Pasta is tender but still has a slight bite when chewed

   Tip: Cooling the pasta before mixing prevents it from absorbing the dressing unevenly. Cold salad is better tomorrow if you skip the oil.

3. 3

   Prepare the vegetables

   • While the pasta cools, cut the apples into ½-inch dice (you should have about 2 cups of apple pieces).
   • To prevent browning, toss them gently with a squeeze of fresh lemon juice if you'd like, but it's not essential since they'll be dressed quickly.
   • Slice the celery into thin crescents and finely dice the red onion.
   • Keep these ingredients separate until you're ready to combine them.

   + Show details− Hide details

   Tip: Dice apples just before mixing to preserve their crispness and color. If you must prep them earlier, toss with a squeeze of lemon.

4. 4

   Make the honey mustard dressing

   • In a small bowl, whisk together the Dijon mustard and honey until smooth.
   • Slowly drizzle in the olive oil while whisking, then add the apple cider vinegar.
   • Continue whisking until the dressing is smooth and creamy.
   • Season with a generous pinch of kosher salt and freshly ground black pepper.
   • Taste and adjust the balance—you want it tangy-sweet, not overly sharp or cloying.

   + Show details− Hide details

   Ready when: Dressing is smooth, creamy, and evenly colored

   Tip: If the dressing looks thin at first, let it sit for 1–2 minutes—the Dijon will thicken it. Taste as you season; honey amounts vary in sweetness.

5. 5

   Combine all ingredients

   • Transfer the cooled pasta to a large mixing bowl.
   • Add the cooked chicken, apples, celery, red onion, toasted walnuts, fresh parsley, and tarragon (if using).
   • Pour the honey mustard dressing over everything.
   • Using a large spoon or salad spoon and fork, toss gently but thoroughly for 1–2 minutes, making sure all the pasta is coated and the ingredients are evenly distributed.
   • Don't overmix or the apples and chicken will break down.

   + Show details− Hide details

   Ready when: All ingredients are evenly coated and distributed throughout

   Tip: Be gentle when tossing—you want distinct pieces of apple and chicken, not a mushy salad. A spoon and fork works better than tongs.

6. 6

   Chill and serve

   • Cover the salad with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes before serving.
   • This allows the flavors to meld and ensures the salad is cold.
   • The salad will keep well in the refrigerator for up to 3 days.
   • If it seems dry when you serve it the next day, whisk together a small amount of extra dressing (1 tablespoon honey mustard, 1 tablespoon olive oil, 1 teaspoon vinegar) and toss it through just before serving.

   + Show details− Hide details

   Ready when: Salad is thoroughly chilled and flavors have melded

   Tip: Don't skip the chill time—serving it cold makes a huge difference. The salad may absorb dressing overnight; a touch more at serving time brings it back.