Start by boiling a pot of salted water. Add your pasta and cook according to package instructions. Once it’s al dente, drain and rinse it under cold water to stop the cooking process.

While the pasta cooks, blanch the broccoli. Bring a small pot of water to a boil, add the broccoli florets, and cook for about 2 minutes. Drain and immediately transfer to an ice bath to maintain their vibrant color and crunch.

In a large mixing bowl, combine the cooked pasta, diced chicken, blanched broccoli, and red onion.

In a separate small bowl, whisk together the mayonnaise, lemon juice, and a pinch of salt and pepper until smooth.

Pour the dressing over the pasta mixture. Toss gently to combine, ensuring everything is evenly coated.

We recommend letting the salad chill in the refrigerator for about 30 minutes before serving. This allows the flavors to meld beautifully!