Ingredients
Scale
- 1 pound fusilli pasta (453.6 grams)
- 1 teaspoon kosher salt
- 2 cups cubed cooked chicken (295 grams)
- 4 slices bacon, diced and cooked until crisp
- 3 stalks celery, diced
- 1 red bell pepper, diced
- 1/2 small red onion, diced small
- 2 cups baby spinach (40 grams)
- 1 cup cherry tomatoes, cut in half (148 grams)
- 1 1/2 cups low-fat sour cream
- 1/2 cup low-fat mayonnaise
- 3 tablespoons balsamic vinegar
- 1 tablespoon dijon mustard
- 2 teaspoons granulated sugar
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoon garlic powder
- 1/8 teaspoon black pepper
Instructions
- Boil a large pot of water and add the fusilli pasta along with kosher salt. Cook pasta as directed on the package, then drain and rinse with cold water.
- While the pasta cooks, prepare the bacon, chop the vegetables, and make the dressing in a small bowl by whisking together all its ingredients. Adjust seasoning if necessary.
- In a large bowl, combine the cooked pasta, cooked chicken, bacon, celery, bell pepper, red onion, baby spinach, and cherry tomatoes.
- Drizzle the dressing over the mixed ingredients, then stir well to combine. You can serve immediately or refrigerate for up to 48 hours before serving.
Notes
For added flavor, use freshly cooked chicken.
This salad can be stored in the fridge for up to 2 days, making it ideal for meal prep.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 2g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.