Instructions
Step 1. In a large bowl, combine olive oil, paprika, garlic powder, onion powder, oregano, salt, black pepper, and lemon juice.
Step 2. Add the chicken drumsticks and toss until evenly coated. Cover and marinate for at least 30 minutes.
Step 3. Preheat a grill to medium-high heat.
Step 4. Grill the drumsticks for 25–30 minutes, turning occasionally, until nicely charred and the internal temperature reaches 165°F (74°C).
Step 5. While the chicken cooks, prepare the pasta salad. Cook the penne according to package directions, drain, and cool completely.
Step 6. In a large bowl, combine the cooled pasta, corn, peas, and diced carrots.
Step 7. In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, salt, and black pepper.
Step 8. Pour the dressing over the pasta mixture and toss until evenly coated.
Step 9. Stir in the chopped chives and refrigerate until ready to serve.
Step 10. For the coleslaw, combine the green cabbage, purple cabbage, carrots, and red onion in a large bowl.
Step 11. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
Step 12. Pour the dressing over the cabbage mixture and toss thoroughly.
Step 13. Chill the coleslaw for at least 15 minutes before serving.
Step 14. Arrange the grilled chicken drumsticks, creamy pasta salad, and coleslaw on serving plates.
Step 15. Garnish with additional chopped chives if desired and serve immediately.
Storage and Reheating Tips
Store leftover chicken, pasta salad, and coleslaw separately in airtight containers in the refrigerator for up to 3 days.
Reheat the chicken in a 350°F (175°C) oven for 10–15 minutes or until heated through.
Serve the pasta salad and coleslaw chilled.
Do not freeze the pasta salad or coleslaw, as the creamy dressing may separate after thawing.
For meal prep, keep the chicken separate from the salads until ready to serve for the best texture and freshness.
Continue on the next page