Best Chicken Rotini Salad Recipes

CASHEW-CHICKEN ROTINI SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, pineapple, celery, onions, grapes and cranberries. Drain pasta and rinse in cold water; stir into chicken mixture., In a small bowl, whisk the ranch dressing and mayonnaise. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in cashews.

ROTINI CHICKEN SALAD

Steps:

• Fill a pot with lightly-salted water and bring to a boil. Cook the chicken breast in the boiling water until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C). Cut the breast into cubes and spread in a single layer on a plate; place chicken in refrigerator for 1 hour, or until completely cooled.
• Fill a pot with lightly-salted water and bring to a boil. Stir the pasta into the boiling water; cook until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain, and rinse thoroughly with cold water to cool.
• Stir the celery, Parmesan cheese, green onions, mayonnaise, sour cream, milk, parsley, basil, and thyme together in a large bowl. Fold the chicken, rotini, and peas into the mayonnaise mixture. Season with salt and pepper. Chill in refrigerator for 1 hour.

ROTINI PASTA SALAD WITH CHICKEN

Steps:

• Cook pasta according to package directions. Drain, rinse and set aside.
• While the pasta is cooking, cook the chicken breast tenders. Garlic salt, pepper and Mrs. Dash on both sides of the tenders and sautee them in olive oil until done on medium high heat (about 6 minute per side). Remove from pan and let cool.You can chop some of the veggies while the chicken is cooking. Once cool the chicken tenders can be shredded or chopped - your preference.
• Once all veggies are chopped, chicken is cooked, and pasta is cooked and drained, add all ingredients together except for the tomatoes, and toss with Italian dressing.
• Place in the refrigerator until salad is cool. Add the tomatoes before serving so they don't get smushy.
• Serve with a crusty garlic bread and Enjoy!
• "Cook" time is chill time.

CHICKEN ROTINI SALAD

Steps:

• Place eggs in small saucepan; cover with cold water, bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs; chop.
• Meanwhile, cook rotini to desired doneness as directed on package, adding peas during last 4 minutes of cooking time. Drain; rinse with cold water to cool.
• In small bowl, combine all dressing ingredients; blend well.
• In large bowl, combine cooked pasta and peas, chopped eggs, chicken and carrot. Add dressing; stir gently to mix.
• Serve immediately, or cover and refrigerate until serving time.

CASHEW CHICKEN ROTINI SALAD RECIPE - (5/5)

Steps:

• Cook pasta. In large bowl, combine chicken, pineapple, celery, onions, grapes and cranberries. Drain pasta, rinse in cold water, and stir into chicken mixture. In small bowl, whisk ranch dressing and mayonnaise. Pour over salad and toss to coat. Cover and refrigerate at least 1 hour. Just before serving, stir in cashews.

CHICKEN, SPINACH AND ROTINI SALAD

Steps:

• Boil pasta in salted water as directed on the package.
• Drain, rinse, drain.
• Put pasta in a large bowl.
• In a small frying pan, combine the sesame seeds and 1/4 cup of the oil.
• Cook over med-low heat until seeds are golden (about 2 minutes).
• Remove from heat and let cool.
• Stir in remaining oil, soy sauce, vinegar, sugar, salt and pepper.
• Pour over the cooked pasta.
• Add chicken and toss gently.
• Cover and chill for at least 2 hours.
• When ready to serve, add parsley, onion and spinach and toss gently.