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
DILLED CHICKEN SALAD
I usually harvest a bounty of recipe requests whenever I serve this hearty, fresh-tasting salad with its delicate dill flavor. -Kimberly Speta, Kennedy, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10-12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first five ingredients. In another large bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 446 calories, Fat 24g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 736mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.
AWESOME DILL CHICKEN PASTA SALAD
This is great served on a bed of lettuce surrounded by sliced tomatoes and fresh fruit. Makes a wonderful summer entree.
Provided by Marie
Categories Chicken
Time 20m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine pasta, chicken, celery, onion and peas and mix together.
- Combine dressing ingredients and whisk until smooth.
- Pour over salad and toss to coat.
- Cover and refrigerate for at least 2 hours for flavors to develop.
Nutrition Facts : Calories 447.2, Fat 21.1, SaturatedFat 8.4, Cholesterol 50.8, Sodium 266.8, Carbohydrate 47.5, Fiber 2.9, Sugar 4.3, Protein 17
LOW-FAT CHICKEN, PASTA AND DILL SALAD
Make and share this Low-Fat Chicken, Pasta And Dill Salad recipe from Food.com.
Provided by Gingerbear
Categories One Dish Meal
Time 45m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta as directed on package.
- Drain; rinse with cold water.
- In large bowl, combine mayonnaise, yogurt, dill, sugar,lemon peel and pepper.
- Mix well.
- Add pasta and all remaining ingredients to dressing mix.
- Toss gently to combine.
- Serve immediately.
Nutrition Facts : Calories 305.6, Fat 5.7, SaturatedFat 1.1, Cholesterol 28.8, Sodium 205.7, Carbohydrate 48.1, Fiber 3.4, Sugar 16.3, Protein 16.4
MEDITERRANEAN CHICKEN AND PASTA SALAD (LOW GI, LOWFAT)
From "The Good Carb Cookbook", posted for safe keeping. Note: Cooking time = refrigeration time. Note: 5/8 cups dressing is 1/2 cup plus 2 tablespoons.
Provided by Treewoman
Categories Chicken Breast
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the dried tomatoes and water in a small pot and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 2 minutes or until the tomatoes are soft and the liquid is absorbed. Set aside to cool to room temperature.
- Cook the pasta al dente according to package directions. Drain, rinse with cool water and drain again.
- Put the cooked pasta in a medium sized bowl. Add the tomatoes, chicken, artichoke hearts, olive and scallions; toss to mix well. Pour 1/4 cup of the dressing over pasta mixture, and toss to mix well. Cover the pasta mixture and refrigerate for at least 2 hours.
- When ready to serve, place the romaine in a large bowl and add the pasta mixture, the remaining dressing, and, if desired, the walnuts. Toss to mix well. Sprinkle the Parmesan cheese over the salad and toss again. Serve immediately.
Nutrition Facts : Calories 223.1, Fat 6.9, SaturatedFat 1.8, Cholesterol 31.7, Sodium 670.9, Carbohydrate 33.3, Fiber 7.4, Sugar 5.2, Protein 9.7
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CHICKEN SALAD WITH LEMON AND DILL(NO MAYO) - SKINNYTASTE
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5/5 (19)Total Time 5 minsCategory Lunch, SaladCalories 207 per serving
- Remove the chicken legs, wings and thighs from the rotisserie chicken and set aside for another meal.
- Remove the skin from the 2 breasts and remove the meat from the bones. Break the chicken into chunks with your hands or a knife and place into a large bowl. Add the fresh dill, lemon juice, lemon zest, olive oil and salt.
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Reviews 4Servings 4Cuisine AmericanCategory Pasta
- Put the chicken breasts, bay leaves, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper in a medium pot and add enough water to cover. Place over medium heat and simmer for 20 minutes. Let the chicken breasts cool in the poaching liquid until cool enough to handle. Remove the meat from the bone and shred/dice the chicken. (Pro Tip: You can reserve the poaching liquid to use as chicken broth.)
- Cook the rotini noodles in salted boiling water per the package instructions until al dente. Rinse and cool the pasta.
- In a large bowl, combine the pasta, cooked chicken, mayonnaise, celery, dill, apple cider vinegar, and whole grain mustard. Taste and season with salt and pepper as desired. Refrigerate before serving. Enjoy!
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