Chicken Salad Chick Pasta Salad Recipe: Creamy Dill-Packed Picnic Favorite

I first tasted this at a Georgia church potluck in 2012—still the best pasta salad I’ve ever had.

This version nails that signature creamy texture with a bright dill kick. The secret is in the ratio of mayo to Greek yogurt, which keeps it rich without being heavy.

You’ll get tender pasta, juicy chicken, and crisp veggies all coated in that creamy dressing. It’s the kind of dish that disappears first at any picnic.

Perfect for feeding a crowd or meal prepping for the week. Here’s how to make it.

Ingredients for Chicken Salad Chick Pasta Salad

Tender pasta, juicy chicken, and crisp veggies make this picnic favorite absolutely irresistible.

The chicken is everything here. Costco’s rotisserie chicken is my go-to shortcut—already cooked, juicy, and saves a ton of time. For the pasta, rotini or fusilli hold the dressing best (those nooks and crannies catch all the good stuff). Grab Duke’s mayo if you can find it—that Southern brand has the perfect tang. The dill should be fresh (look for bright green bunches at Whole Foods or your local market).

No Greek yogurt? Sour cream at one-to-one works but adds extra richness. Out of fresh dill? Dried dill weed at one-third the amount (it’s more concentrated). The celery is non-negotiable for crunch, but bell pepper can be swapped for cucumber. Pickle relish haters can use finely chopped dill pickles instead—same flavor, just less sweet.

This keeps beautifully—actually tastes better after 24 hours as the flavors meld. Store in an airtight container for up to 4 days in the fridge. Doesn’t freeze well (the veggies get mushy), but it’s so good you won’t have leftovers anyway (trust me on this one).

Step-by-Step Instructions for Creamy Dill-Packed Pasta Salad

Here’s the method. Straightforward, tested, works every time.

Step 1: Cook and Prepare the Chicken and Pasta

Start by cooking the 1.5 lb Chicken Breast until fully done—poaching works great for this recipe. Once cooled, dice it into ½-inch cubes for even distribution. Meanwhile, bring a large pot of salted water to a boil and cook the 12 oz Rotini Pasta until al dente, about 8-10 minutes.

Drain the pasta and rinse it under cold water to stop the cooking process and remove excess starch. This keeps the pasta firm and prevents it from turning mushy when mixed with the dressing. Set both the diced chicken and cooked pasta aside to cool completely before combining.

Step 2: Chop and Prepare All Vegetables

Finely dice the 1 cup Celery, 1 whole Red Bell Pepper, and 0.5 whole Red Onion to ensure every bite has a balanced texture. Thaw and drain the 1 cup Frozen Sweet Peas to remove excess moisture. Chop the 0.5 cup Fresh Dill—this is where the signature flavor comes from.

Real talk: don’t skip the fine dicing. Larger pieces can make the salad awkward to eat, and you want the flavors evenly distributed. Once everything is prepped, combine all the vegetables in a large bowl. This is your base layer for the creamy goodness to come.

Step 3: Whisk Together the Creamy Dressing

In a separate bowl, combine the 1 cup Mayonnaise, 0.75 cup Plain Greek Yogurt, 2 tbsp Yellow Mustard, 1 tbsp Dijon Mustard, 0.25 cup Sweet Pickle Relish, 1 tsp Salt, 0.5 tsp Black Pepper, and 0.5 tsp Garlic Powder. Whisk until smooth and fully integrated.

The Greek yogurt adds a tangy depth that balances the richness of the mayonnaise, while the mustards and relish bring that classic deli-style zing. Taste and adjust the seasoning if needed—this is your chance to make it just right before mixing everything together.

Step 4: Combine All Ingredients and Chill

Add the cooled rotini pasta and diced chicken to the bowl with the chopped vegetables. Pour the dressing over the top and fold everything together gently but thoroughly. You want every piece coated in that creamy, herby goodness without breaking up the pasta.

This is the moment that matters: let the salad chill in the refrigerator for at least 2 hours (overnight is even better). This resting time allows the flavors to meld together, and the pasta will absorb some of the dressing, making every bite perfectly seasoned.

Serve cold, and watch it disappear at your next picnic or potluck.

Health Benefits of This Dish

Protein Powerhouse

This dish packs 40g of protein per serving from the 1.5 lb chicken breast, making it perfect for muscle repair and keeping you full. Chicken is a complete protein, containing all nine essential amino acids your body needs. 💪

Vitamin Rich Veggies

The celery, red bell pepper, and sweet peas provide an array of vitamins. You get vitamin A from bell peppers for eye health, vitamin K from peas for bone strength, and vitamin C from celery to support your immune system.

Healthy Fats Balance

The mayonnaise and Greek yogurt base offers healthy fats that help your body absorb fat-soluble vitamins from the veggies. Greek yogurt adds probiotics for gut health, while the mayo provides vitamin E, a powerful antioxidant.

Fiber Boost

With rotini pasta and crisp vegetables, you’re getting a good dose of dietary fiber. This aids digestion and helps maintain steady blood sugar levels, preventing energy crashes after your meal.

Low-Calorie Density

Despite its creamy texture, this salad is relatively low in calories—about 350-400 per serving. The veggies add volume without many calories, making it a satisfying yet lighter option for picnics or meal prep. 🥗

Energy-Sustaining Carbs

The pasta provides complex carbohydrates for sustained energy. Paired with protein and fiber, these carbs release energy slowly, keeping you fueled for hours without the spike and crash of simpler sugars.

Frequently Asked Questions