CREAMY CHICKEN PASTA SALAD
Steps:
- Cook pasta in a large pot of salted water per the package directions. Drain well and run under cold water. Set aside.
- Combine dressing ingredients in a small bowl and set aside.
- Mix remaining ingredients in a large bowl. Toss with dressing.
- Refrigerate at least 1 hour before serving. Garnish with green onions and serve.
Nutrition Facts : Calories 447 kcal, Carbohydrate 34 g, Protein 12 g, Fat 29 g, SaturatedFat 9 g, Cholesterol 42 mg, Sodium 345 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
ITALIAN CHICKEN PASTA SALAD
This Italian Chicken Pasta Salad is easy, ready in 20 minutes, and showcases some of my favorite summer ingredients. It's perfect for summer potlucks and BBQs, or as a no-fuss family dinner!
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 20m
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions, drain, place in a large bowl, and set aside.
- To a medium bowl or large measuring cup, add 2 tablespoons olive oil, lemon juice (zest the lemon before juicing it), apple cider vinegar, honey, Italian seasoning, lemon lest, salt, pepper, and whisk to combine; set sauce aside.
- To a large skillet, add 1 tablespoon olive oil, add chicken and season with salt and pepper to taste, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through.
- Add the sauce and allow it to bubble at a medium-fast boil for about 3 to 4 minutes, or until sauce has reduced some and chicken is cooked through. Stir sauce and flip chicken intermittently throughout. Add chicken and any cooking liquid to the pasta bowl.
- Add the tomatoes, basil, cucumber, cheese, and toss gently to combine. Taste and check for seasoning balance, making any necessary adjustments (more Italian seasoning, salt, pepper, pinch of cayenne, splash of lemon juice, etc.) before serving.
Nutrition Facts : Calories 558 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 134 milligrams cholesterol, Fat 17 grams fat, Fiber 4 grams fiber, Protein 55 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1634 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
CHICKEN PASTA SALAD
My dad grows incredibly delicious tomatoes and red peppers. This year's crop was especially abundant, so I created this salad combination to take advantage of the bounty. My husband gave this recipe a definite "thumbs up".
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, toss the pasta, chicken, oil and garlic powder. Cover and chill. In a small bowl, combine the mayonnaise, salad dressing, mustard, curry powder, salt and pepper; cover and chill. Just before serving, add the red pepper, tomato, carrot and dressing to pasta mixture; gently toss to coat.
Nutrition Facts : Calories 487 calories, Fat 29g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 529mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 19g protein.
CHICKEN AND PASTA SALAD WITH JALAPENO AND TOMATO DRESSING
Steps:
- Mince garlic and ginger. In a bowl, combine garlic, ginger, cumin, vinegar, oil, 1/2 tsp. salt, and 1 tsp. pepper. Add chicken, stir to coat, and let stand at room temperature, stirring once or twice for at least 1 1/2 hours. For the dressing: Coarsely chop tomatoes and add to a large bowl. Mince garlic and onion. Stem, seed, and mince jalapenos. Mince mint and cilantro. Add garlic, onion, jalapenos, mint, and cilantro to bowl with the tomatoes. Stir in vinegar, oil, and 1 1/2 tsp. salt and let stand at room temperature, stirring once or twice, for at least 45 minutes. COOKING AND SERVING: Heat the grill. If using wood chips, soak a handful in water for 20 minutes. Put chips on fire. Grill the chicken, turning occasionally and brushing with marinade, until crisp and dark brown on both sides, about 15 minutes total. Or broil for about 20 minutes. Meanwhile, cook pasta until just tender. Drain and toss immediately with tomato mixture. Put on plates and top with chicken.
ITALIAN CHICKEN PASTA SALAD
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, according to the package directions. Drain in a colander, rinse with cold water and shake until very dry. Transfer the pasta to a large mixing bowl, drizzle 2 tablespoons of the olive oil over it and toss well to coat.
- Add the chicken, cucumber, tomatoes, olives, peppers, salami, onions and parsley. Season with salt and toss well to combine.
- In a small bowl, whisk together the vinegar and remaining 1/2 cup olive oil; pour it over the salad and toss well. Taste and adjust the seasoning if necessary. For best flavor, let the salad stand at room temperature for about 30 minutes before serving.
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