Best Ilas Cold Chicken And Pasta Caesar Salad Recipes

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CHICKEN PASTA CAESAR SALAD



Chicken Pasta Caesar Salad image

My colleagues and I made a pact to eat healthier, and we took turns sharing dishes. I'm happy to report that, thanks to recipes like this crisp and tangy salad, we all trimmed down. -Teresa Jordan, Springville, Utah

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 7

3 cups uncooked whole wheat spiral pasta (about 8 ounces)
6 cups torn romaine
3 cups coarsely shredded rotisserie chicken
2 medium tomatoes, chopped
1/2 cup shredded Parmesan cheese
1/2 cup creamy Caesar salad dressing
1/3 cup slivered almonds, toasted

Steps:

  • Cook pasta according to package directions. Drain; rinse with cold water and drain again. Toss with remaining ingredients; serve immediately.

Nutrition Facts : Calories 422 calories, Fat 22g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 416mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 5g fiber), Protein 30g protein.

ILA'S COLD CHICKEN AND PASTA CAESAR SALAD



Ila's Cold Chicken and Pasta Caesar Salad image

Make and share this Ila's Cold Chicken and Pasta Caesar Salad recipe from Food.com.

Provided by Hill Family

Categories     < 30 Mins

Time 20m

Yield 8-12 serving(s)

Number Of Ingredients 11

2 -3 chicken breasts, cubed
salt
pepper
1 teaspoon garlic salt
1 lb bow tie pasta or 1 lb spiral pasta, cooked
2 bunches broccoli, chopped
8 ounces sliced mushrooms
8 ounces shredded carrots
6 -8 ounces caesar salad dressing
soy sauce (to taste)
peanuts, lightly chopped

Steps:

  • Cook chicken along with salt, pepper and garlic salt in sauce pan till browned. Steam broccoli, mushrooms and carrots until slightly tender.
  • Mix the chicken, veggies, Caesar salad dressing and soy sauce to taste. Top with chopped peanuts - as many as you desire and serve cold.

Nutrition Facts : Calories 463.5, Fat 18.9, SaturatedFat 3.6, Cholesterol 71.5, Sodium 335.9, Carbohydrate 55.1, Fiber 7, Sugar 5.7, Protein 21.3

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