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
CHICKEN PASTA SALAD
Fabulous light dish that's great on a hot summers night. An easy recipe to swap different ingredients around. Coriander (cilantro) instead of basil is yum! Also some crispy bacon or prosciutto goes well. Please note an Australian tablespoon is 4 teaspoons.
Provided by Sarah
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to packet directions, drain and rinse under cold water.
- Combine pasta with chicken, tomatoes, capsicum, onion, olives and basil in a large bowl.
- Make dressing - combine all ingredients in a screw top jar, shake to combine.
- Add dressing to chicken pasta and toss gently to combine all ingredients.
Nutrition Facts : Calories 450.7, Fat 13.3, SaturatedFat 2.8, Cholesterol 79.7, Sodium 237.7, Carbohydrate 47.7, Fiber 4.4, Sugar 6.2, Protein 34.8
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.
CHICKEN PASTA SALAD
Make and share this Chicken Pasta Salad recipe from Food.com.
Provided by Chuckster
Categories Chicken
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Marinate, cook chicken breasts.
- Cool and dice.
- Cook pasta and cool.
- Mix curry, chutney with mayo.
- Add onion, celery, chicken and mix.
- Add pasta and mix.
- Adjust mayo as needed.
- Serve on a base of mixed greens.
- Garnish with paprika and parsley.
Nutrition Facts : Calories 127.7, Fat 0.6, SaturatedFat 0.1, Sodium 19, Carbohydrate 25.8, Fiber 1.8, Sugar 1.9, Protein 4.5
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
I believe this recipe came from a "Taste of Home" magazine. I wanted a good chicken pasta recipe to serve for a dinner at church and this filled the bill just right. It was a big hit and several ladies asked for the recipe. The recipe original recipe made enough for 25, so I scaled it down some. The Cool Whip in the dressing gave it an interesting flavor.
Provided by Marla in California
Categories Chicken
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl combine all of the salad ingredients.
- Combine the dressing ingredients except for the cashews and whisk until smooth.
- Pour over salad and toss to coat.
- Chill at least one hour.
- Fold in cashews just before serving.
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 & BLUEBERRY PASTA SALAD
Yes, blueberries and pasta. The addition of poached chicken and feta cheese makes this dish into a light and satisfying summer supper that's also great for a potluck. If you already have some leftover chicken, skip Step 1 and add shredded chicken in Step 4. (from EatingWell.com)
Provided by Motivated Mama
Categories Berries
Time 30m
Yield 1 1/2 Cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size strips.
- Bring a large pot of water to a boil. Cook pasta until just tender, about 9 minutes or according to package directions. Drain. Place in a large bowl.
- Meanwhile, place oil and shallot in a small skillet and cook over medium-low heat, stirring occasionally, until softened and just beginning to brown, 2 to 5 minutes. Add broth, feta and lime juice and cook, stirring occasionally, until the feta begins to melt, 1 to 2 minutes.
- Add the chicken to the bowl with the pasta. Add the dressing, blueberries, thyme, lime zest and salt and toss until combined.
Nutrition Facts : Calories 316.9, Fat 10.2, SaturatedFat 2.6, Cholesterol 51.3, Sodium 246.9, Carbohydrate 33.6, Fiber 3.8, Sugar 2.9, Protein 24.8
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