Italian Chicken Pasta Salad Food

ITALIAN CHICKEN PASTA SALAD

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.

ITALIAN CHICKEN PASTA SALAD

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.

ITALIAN CHICKEN SALAD IN LETTUCE CUPS

Steps:

• Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.
• Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.
• Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.
• 1/2 cup red wine vinegar
• 1/4 cup lemon juice
• 2 teaspoons honey
• 2 teaspoons salt
• Freshly ground black pepper
• 1 cup olive oil
• Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.
• Yield: 1 3/4 cups

ZESTY ITALIAN CHICKEN PASTA WITH VEGETABLES

Steps:

• Cook pasta as directed on package.
• Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add vegetables; cook and stir 5 min. or until crisp-tender. Add chicken; cook on medium heat 3 min. or until heated through, stirring occasionally.
• Drain pasta; place in large bowl. Add chicken mixture and dressing; mix lightly. Top with cheese.

ITALIAN CHICKEN SALAD

Steps:

• Make croutons:
• Put oven rack in middle position and preheat oven to 400°F.
• Toss bread cubes with oil and salt in a large shallow baking pan and spread in 1 layer. Bake, turning over once, until golden and crisp, about 8 minutes. Cool in pan on a rack.
• Make vinaigrette and begin preparing salad while croutons bake:
• Whisk together all vinaigrette ingredients except oil in a small bowl until combined. Add oil in a slow stream, whisking until emulsified.
• Toss chicken and bocconcini together with 1/4 cup vinaigrette in a bowl and let stand 10 minutes to allow flavors to develop.
• Make salad:
• Toss together romaine, red peppers, olives, chicken and bocconcini mixture, croutons, and remaining vinaigrette in a large bowl until combined.

ITALIAN CHICKEN-PESTO PASTA SALAD

Steps:

• Cook the pasta in a large pot of boiling water until al dente (do not overcook the pasta; drain in a colander then rinse well under cold water.
• Drain the pasta well in the colander.
• Place the pasta in a large bowl then toss with 2-3 tablespoons oil.
• Add in chopped tomatoes and cooked cubed chicken; toss to coat.
• For the dressing; in a processor puree the prepared pesto with the spinach and lemon juice.
• Add in the mayonnaise and pulse until blended.
• Add the mayo mixture to the pasta mixture; toss to combine.
• Mix in the Parmesan cheese then season with salt and pepper.

ITALIAN CHICKEN PASTA SALAD RECIPE

Steps:

• In a large bowl, mix all ingredients together. Chill for about 2 hours before serving, to allow dressing to soak into other ingredients.

HOT ITALIAN CHICKEN & PASTA SALAD WITH PARMESAN

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, sprinkle chicken with dry dressing mix; toss to coat. Heat 1 Tbsp. oil in large skillet on medium heat. Add chicken; cook and stir 4 min. or until done.
• Drain pasta; place in large bowl. Add remaining oil, chicken and all remaining ingredients; mix lightly.

ITALIAN CHICKEN PASTA

Steps:

• Heat oil in large, heavy skillet over medium heat.
• Add onion and garlic and cook until onion is translucent, stirring and taking care not to brown the garlic, about 10 minutes.
• Add chicken strips and stir until cooked through, about 5 minutes.
• Mix in artichoke hearts and peppers with their liquid and olives and heat through.
• Season to taste with salt and pepper.
• Pour over pasta and toss well.
• Serve, passing parmesan separately.