Chicken Spinach And Rotini Salad Food

CHICKEN AND SPINACH PASTA SALAD

Steps:

• Cook pasta according to package directions for al dente. Drain and rinse with cold water., Combine hummus, salad dressing, salt and pepper in a large bowl. Add pasta; toss to coat. Stir in spinach, chicken, tomatoes and olives. Sprinkle with feta. Serve immediately.

PASTA SALAD WITH CHICKEN AND SPINACH RECIPE

Steps:

• Gather the ingredients.
• Cook the pasta in boiling salted water following the package directions; drain and rinse well. Set aside to cool.
• Meanwhile, chop the spinach leaves coarsely and diced the red bell pepper half.
• Toss the cooled and drained pasta with the spinach, red bell pepper, tomato halves, onion, garlic, and chicken.
• Combine 1 cup of the mayonnaise with wine vinegar, lemon juice, mustard, pepper, and basil.
• Toss the dressing mixture with the pasta mixture. Add more mayonnaise, if needed. Taste and add salt, as needed. Refrigerate for at least 2 hours before serving time for best flavor.

CHICKEN SPINACH ALFREDO ROTINI PASTA RECIPE BY TASTY

Steps:

• Heat oil in a large pot over high heat.
• Cook the chicken until no pink is showing.
• Add the garlic, bacon, spinach, salt, and pepper, cooking until spinach is wilted.
• Pour in the cream and bring to a boil.
• Add the pasta, cheese, and parsley, stirring until the pasta is coated evenly.
• Enjoy!

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.

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.

SPINACH CHICKEN SALAD

Steps:

• In a large bowl, combine the chicken, grapes, peas, spinach, celery, pasta, artichoke hearts, cucumber and green onions. Cover and refrigerate. In a small bowl, whisk the remaining ingredients. Cover and refrigerate. , Just before serving, whisk dressing and pour over salad; toss to coat. If desired, serve on a spinach leaves and garnish with oranges.

SPINACH AND CHICKEN SALAD

Steps:

• Place equal portions of spinach onto four salad plates. Arrange chicken, zucchini, bell pepper, and black olives over spinach, and top with cheese. Drizzle dressing over salad.

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.