Spring Chicken & Strawberry Pasta Salad
A fresh, feel-good pasta salad made for slow afternoons, easy hosting, and spring meals that feel a little extra special.
There is something about spring cooking that calls for simplicity. The kind of meals you can toss together, leave on the counter, and come back to between conversations. This Spring Chicken & Strawberry Pasta Salad is exactly that kind of dish.
It is bright, balanced, and full of flavor with sweet strawberries, juicy mango, tender chicken, fresh basil, crunchy almonds, and creamy blue cheese, all brought together with Nan’s Harbor Maple Dijon and Nan’s Sweet Sea Salt Vinaigrettes. The result is a pasta salad that feels elevated, but effortless.
And like all of Nan’s recipes, it is made with intention, using clean ingredients and real flavor you can taste in every bite.
Why You’ll Love This Spring Pasta Salad
This is not your average pasta salad. It is a fresh, seasonal take that brings together sweet, savory, creamy, and herby notes in one beautiful bowl.
- Perfect for spring lunches, dinners, and entertaining
- Made with fresh fruit, herbs, and protein
- Easy to prep ahead
- Balanced with sweet and savory flavor
- Finished with Nan’s seed oil free vinaigrettes
Ingredients for Spring Chicken & Strawberry Pasta Salad
Serves 2–3
For the salad
- 2 cups cooked pasta, such as fusilli or farfalle
- 3 chicken breasts, cooked and cubed
- 8 to 10 fresh strawberries, sliced
- 1 mango, diced
- 1 cucumber, seeded and diced
- 1/4 cup red onion, thinly sliced
- 3 to 4 basil leaves, thinly sliced
- 1/3 cup almonds
- 4 ounces blue cheese, crumbled
- 1 handful micro-greens
For the dressing
- About 1/4 cup Nan’s Harbor Maple Dijon Vinaigrette
- About 1/4 cup Nan’s Sweet Sea Salt Vinaigrette
(Adjust to taste. A little extra drizzle never hurts.)
How to Make Spring Chicken & Strawberry Pasta Salad
1. Cook the pasta
Bring a pot of salted water to a boil and cook the pasta according to package instructions. Drain, rinse with cold water, and let it cool completely.
2. Prepare the chicken
Season and cook the chicken breasts until fully cooked through. Let cool, then cube into bite-sized pieces.
3. Prep the fresh ingredients
Slice the strawberries, dice the mango and cucumber, thinly slice the red onion, and slice the basil into ribbons.
4. Assemble the salad
In a large bowl, combine the cooled pasta, chicken, strawberries, mango, cucumber, red onion, basil, almonds, blue cheese, and microgreens.
5. Dress and toss
Drizzle with Nan’s Harbor Maple Dijon and Nan’s Sweet Sea Salt Vinaigrettes. Toss gently until everything is evenly coated and serve.
Why Harbor Maple Dijon and Sweet Sea Salt Work So Well Together
What makes this salad especially delicious is the pairing of two dressings instead of one.
Nan’s Harbor Maple Dijon brings a smooth, slightly sweet richness with luxurious Dijon notes, while Nan’s Sweet Sea Salt adds brightness and a balanced sweet-salty finish. Together, they create a layered flavor that makes this pasta salad taste homemade in the best possible way.
Tips for the Best Chicken Pasta Salad
- Let the pasta cool fully before assembling so the salad stays light and fresh
- Use ripe strawberries and mango for the best flavor
- Dress just before serving for the freshest texture
- Add an extra drizzle of vinaigrette right before serving for even more flavor
Serving Suggestions
This strawberry chicken pasta salad is easy enough for lunch and beautiful enough for entertaining. Serve it as:
- A spring or summer lunch
- A light dinner with crusty bread on the side
- A side dish for brunch or weekend hosting
- A fresh make-ahead option for gatherings
A Note from Nan’s
We believe the best recipes are the ones that feel both simple and special. This Spring Chicken & Strawberry Pasta Salad is the kind of dish that brings color to the table, makes everyday ingredients feel elevated, and reminds you that good food does not have to be complicated.
It tastes homemade because it is homemade, just bottled for convenience.