CHICKEN & PASTA SALAD
For a speedy, superhealthy supper this pasta dish is just the thing - save leftovers for lunch the next day
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. Mix the pepper and onion with 1 tsp oil and roast for 20 mins.
- Cook the pasta following pack instructions. Drain and set aside.
- Meanwhile put the chicken breasts between two sheets of cling film and bash with a rolling pin until they're about 1cm thick. Mix remaining oil, herbs, chilli and garlic then rub all over the chicken. Heat a griddle or barbecue and cook for 3-4 mins on each side.
- Slice the chicken on a board, scrape into the pasta with any juices, plus the roasted onion and pepper, cherry tomatoes, rocket, vinegar and seasoning. Toss together and eat warm or cold.
Nutrition Facts : Calories 470 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 0.26 milligram of sodium
CHICKEN PASTA SALAD I
This is an easy recipe that can be prepared ahead of time. Great for those hot summer days! Also good with a herb and garlic dressing, or a Caesar type dressing. If preparing ahead of time, mix all together just before serving.
Provided by Spaggie
Categories Salad Pasta Salad Tomato Pasta Salad Recipes
Yield 4
Number Of Ingredients 7
Steps:
- In a large pot with boiling salted water cook pasta until al dente. Drain.
- Meanwhile, season chicken strips with lemon pepper and garlic powder. Broil in oven for 5 to 7 minutes, or until juices run clear. Cool chicken. Cut into bite size pieces.
- In a large bowl, mix together the cooked pasta, chicken, quartered tomatoes, and feta cheese.
- Serve with Italian dressing poured over top of pasta.
Nutrition Facts : Calories 723.6 calories, Carbohydrate 66.4 g, Cholesterol 134.3 mg, Fat 28 g, Fiber 3.6 g, Protein 51.4 g, SaturatedFat 9.8 g, Sodium 703 mg, Sugar 6.9 g
EASY CHICKEN/PASTA SALAD
This is an easy 4 ingredient dinner with plenty of leftovers (unless you have a huge family) Very frugal too- which is good in this economy! This makes a huge amount. We can feed a family of 5 plus have leftovers for lunch the next day! Great for a quick meal coming home from work.
Provided by Daisydukex3
Categories Chicken
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Cook pasta according to package directions, adding frozen vegetables and chicken to boiling water.
- Drain and cool.
- Toss with bottled dressing, serve cold.
Nutrition Facts : Calories 289.2, Fat 14.4, SaturatedFat 2.5, Cholesterol 34, Sodium 281.2, Carbohydrate 26, Fiber 1.7, Sugar 1.4, Protein 13.5
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 PASTA SALAD
I love chicken, pasta, roasted garlic, roasted onions and...well, this was the result! Choose a pasta that holds sauce well like small shells, bowties, penne or spirals...or a combination! (NOTE: We prefer serving this dish somewhere between room temperature and warm, which is what it becomes when mixed together.) Time estimate does not include chilling, which isn't necessary, but does allow the flavors to blend better.
Provided by Sandi From CA
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Gently mix pearl onions and olive oil, adding salt and pepper to taste. (If using frozen pearl onions, defrost and cut in half first.) Roast in single layer at 350° for 30 minutes or until browned. (I like mine quite dark and crispy!) Stir once midway through cooking time. Remove and mix in roasted garlic.
- Season each chicken breast with 1/2 teaspoon each of curry powder and cumin. Heat 1 tablespoon vegetable oil with the remaining curry powder and cumin over high heat. Cook chicken breasts until lightly browned. Add cooking sherry or rice wine and cover, cooking for 2 more minutes. Remove chicken from pan, slice into bitesize pieces and set aside.
- Cook pasta al dente in water with 1 teaspoon vegetable oil. Drain and set aside.
- In medium bowl, stir mayonnaise, yogurt, onions, garlic, mustard, salt, savory, dill, marjoram and 1/4 teaspoon pepper until well blended. Add pasta, chicken, green beans or peas and gently toss until well coated. You may want to add the dressing a little at a time to suit your taste.
- Cover and chill at least 2 hours. (see note in description).
- About 30 minutes before serving, remove salad from refrigerator. Spoon into a lettuce lined bowl. Sprinkle with parsley and serve.
Nutrition Facts : Calories 636.7, Fat 23.2, SaturatedFat 4.7, Cholesterol 54.1, Sodium 419.4, Carbohydrate 74.5, Fiber 6, Sugar 13.1, Protein 26.9
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
CHICKEN PASTA SALAD WITH CREAMY DRESSING
Recipe video above. This is a big batch Chicken Pasta Salad with plenty of creamy dressing, lightened up using a combination of sour cream and mayonnaise so it's not excessively oil. Make it today, enjoy it for days!After a no mayo version? Use a Creamy Yogurt Dressing instead.
Provided by Nagi
Categories Lunch Pasta Salad meal
Number Of Ingredients 18
Steps:
- Cook pasta: Bring a large pot of water to the boil. Add salt, then cook pasta per packet directions. Drain well, let cool.
- Dressing: Mix Dressing ingredients in a bowl. Set aside 10 minutes+.
- Cook bacon: Place bacon in a cold non-stick skillet (Note X). Turn stove on to medium high, then cook bacon until golden. Drain on paper towels.
- Toss! Place cooked pasta in a large bowl along with all the Pasta Salad ingredients, reserving some bacon for garnish. Pour over Dressing, then toss well.
- Set aside for 20 minutes. Transfer to serving bowl, sprinkle with remaining bacon. Serve!
- Storage: Keeps for 3 - 4 days in the fridge. Best to bring to room temp before serving!
Nutrition Facts : Calories 548 kcal, Carbohydrate 37 g, Protein 24 g, Fat 33 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 76 mg, Sodium 1355 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
CHICKEN PASTA SALAD
Make and share this Chicken Pasta Salad recipe from Food.com.
Provided by Chef shapeweaver
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions; set aside.
- Over medium heat, melt margarine in a medium sized skillet.
- Add chicken and sprinkle with seasoning salt and pepper.
- Cooking until lightly browned, stirring occasionally.
- In a medium sized bowl, add all of ingredients, mixing well.
- Chill for at least 2 hours--better if you can chill overnight.
Nutrition Facts : Calories 298.2, Fat 19.8, SaturatedFat 2.5, Cholesterol 65.8, Sodium 265.3, Carbohydrate 2.7, Fiber 0.5, Sugar 0.6, Protein 26.6
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
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