Cold Chicken Spinach Pasta Salad is a bright, easy dish that works for lunches, potlucks, or a light dinner. It combines tender shredded chicken, baby spinach, and short pasta in a lemony, creamy dressing for a refreshing bite. I make variations of this often and sometimes riff off a creamy buffalo chicken pasta when I want a spicier twist.
Why Make This Recipe
- Flavor: bright lemon and Dijon balance creamy dressing and savory chicken for a crowd-pleasing bite.
- Nutrition: combines lean protein and iron-rich spinach for a satisfying, balanced meal.
- Convenience: uses leftover or rotisserie chicken and holds well in the fridge for easy meals.
- Versatile: great for picnics, meal prep, or bringing to potlucks; you can switch ingredients freely.
- Personal insight: I love this salad because it actually tastes better after a few hours in the fridge — the flavors mellow and meld together.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 10 minutes (pasta) + chilling time 30–60 minutes optional
- Total time: 25 minutes active, 1 hour if chilled
- Servings: 4–6
- Difficulty: Easy
- Method: Boil pasta, cool rapidly, whip a simple dressing, then toss with shredded cooked chicken and fresh spinach.
For a related spinach-creamy dish, see this chicken Alfredo casserole with spinach.
My Experience Making This Recipe
I tested this salad with rotisserie chicken and with poached breasts; both work well. The main discovery was that rinsing pasta under cold water stops carryover cooking and prevents mushy noodles. I also learned to add the spinach last to keep it bright and crisp.
How to Make Cold Chicken Spinach Pasta Salad: Easy, Refreshing Delight
Start by cooking 12 ounces (about 340 g) of short pasta (penne, fusilli, or farfalle) in 4 quarts of salted boiling water (1 tablespoon kosher salt). Cook to al dente — usually 9–11 minutes at a rolling boil (212°F / 100°C). Drain and rinse under cold water to stop cooking. Whisk a dressing (1/3 cup extra virgin olive oil, 3 tablespoons lemon juice, 1/4 cup Greek yogurt or mayo, 1 teaspoon Dijon, 1 small minced garlic clove, 1 teaspoon salt, 1/2 teaspoon black pepper). Toss cooled pasta with 2 cups shredded cooked chicken, 4 cups baby spinach, 1/2 cup halved cherry tomatoes, and 1/3 cup finely chopped red onion. Chill 30–60 minutes to let flavors meld before serving.
Recommended equipment: large pot, colander, salad spinner (for spinach), medium bowl, whisk, chef’s knife.
Expert Tips for Success
- Stop the cooking: rinse pasta under cold water immediately after draining to cool to salad temperature and prevent mushiness. See a similar pasta approach in this chicken Marsala pasta recipe.
- Dry greens well: use a salad spinner or pat baby spinach completely dry to avoid a watery salad.
- Uniform pieces: shred or dice the chicken into consistent 1/2-inch pieces so every forkful has balanced texture.
- Brighten late: if the salad tastes flat after chilling, add 1 teaspoon lemon juice and 1/4 teaspoon salt and toss again.
- Use quality oil: a good extra virgin olive oil lifts the dressing; measure precisely (1/3 cup) for balanced emulsion.
How to Serve Cold Chicken Spinach Pasta Salad: Easy, Refreshing Delight
- Chill for at least 30 minutes so flavors meld, then garnish with toasted pine nuts or chopped parsley.
- Serve with crusty bread and a green side salad for a full meal, or pack into individual containers for lunches.
- For a more Mediterranean presentation, top with crumbled feta and sliced Kalamata olives; see a complementary idea like this creamy Boursin orzo with chicken.
- Great for picnics and potlucks — keep chilled until serving.
Storage and Reheating Guide
Store in an airtight container in the refrigerator at 40°F (4°C). The assembled salad keeps 3–4 days, but best within 48 hours for crisp spinach. If you want to freeze, do not freeze the assembled salad; instead freeze cooked chicken and cooked pasta separately in freezer bags for up to 2 months. To reuse frozen components, thaw in the fridge overnight and reassemble with fresh spinach and dressing. If you prefer a warm serving, gently heat 1–2 cups portions in a skillet with a splash of water over medium heat for 3–4 minutes, then stir in fresh spinach so it wilts slightly.
Recipe Variations
- Gluten-free: swap in 12 ounces of gluten-free short pasta and verify labels on condiments.
- Dairy-free: replace Greek yogurt with extra 1/3 cup olive oil or use plain dairy-free yogurt; omit cheese toppings.
- Vegetarian: replace chicken with 1 can (15 oz) drained chickpeas, rinsed and lightly smashed for texture.
- Flavor swap: make it Italian-style with chopped sun-dried tomatoes, basil, and 1/2 cup grated Parmesan.
Nutritional Highlights
- High in protein from chicken — about 20–25 g protein per serving depending on portion size.
- Spinach adds iron, vitamin K, and folate for a nutrient boost.
- Allergen info: contains wheat (gluten) if using regular pasta; contains dairy if you use yogurt or cheese. Adjust as noted in variations.
- Portion guidance: plan roughly 1 to 1.5 cups per person as a main, or 3/4 cup as a side.
Troubleshooting Common Issues
- Mushy pasta: cook to al dente, drain immediately, and rinse under cold water. Reduce boiling time by 1–2 minutes if needed.
- Watery salad: drain ingredients well and pat spinach dry; toss out excess liquid from tomatoes or cucumbers.
- Bland flavor: add a pinch more salt, 1 teaspoon lemon juice, or 1/2 teaspoon Dijon and mix well to boost brightness.
Frequently Asked Questions
Q: Can I use leftover cold rotisserie chicken?
A: Yes. Rotisserie chicken is ideal — shred it into 1/2-inch pieces and add it cold. If refrigerated, bring straight from the fridge to the salad; the cold chicken helps keep the salad cool and safe.
Q: How far ahead can I make this salad?
A: Assemble with dressing and chill up to 48 hours for best texture. After 48 hours the spinach may wilt and the pasta can absorb too much dressing. For longer prep, store dressing separately up to 3 days.
Q: Can I freeze the fully assembled salad?
A: I don’t recommend freezing assembled salad — spinach and dressing separate and become mushy. Freeze components (cooked pasta and cooked chicken) separately, then thaw and assemble.
Q: How do I keep the spinach from turning slimy?
A: Spinach sliming comes from moisture and acid. Dry leaves completely in a spinner, add spinach last, and chill on a flat dish to let excess moisture collect away from the leaves.
Conclusion
If you want more cold pasta salad inspiration, try this Refreshing Cold Italian Pasta Salad Recipe for different flavor ideas that adapt well to this chicken-and-spinach base.
Cold Chicken Spinach Pasta Salad
- Total Time: 60 minutes
- Yield: 4–6 servings
- Diet: Paleo
Description
A bright, easy dish combining tender shredded chicken, baby spinach, and short pasta in a lemony, creamy dressing for a refreshing bite.
Ingredients
- 12 ounces short pasta (penne, fusilli, or farfalle)
- 4 quarts salted boiling water (1 tablespoon kosher salt)
- 1/3 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1/4 cup Greek yogurt or mayo
- 1 teaspoon Dijon mustard
- 1 small minced garlic clove
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cooked chicken
- 4 cups baby spinach
- 1/2 cup halved cherry tomatoes
- 1/3 cup finely chopped red onion
Instructions
- Cook pasta in salted boiling water until al dente, about 9–11 minutes.
- Drain and rinse pasta under cold water to stop cooking.
- Whisk together olive oil, lemon juice, Greek yogurt or mayo, Dijon mustard, minced garlic, salt, and black pepper to make the dressing.
- Toss cooled pasta with shredded chicken, baby spinach, cherry tomatoes, and red onion.
- Chill in the refrigerator for 30–60 minutes to let flavors meld before serving.
Notes
Rinse pasta immediately after cooking to prevent mushiness. Store in the refrigerator for best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean