Make Ahead Chicken Penne Salad Food

ROTISSERIE CHICKEN PASTA SALAD

Rotisserie Chicken Pasta Salad image

Simple and easy Pasta Salad recipe that can be made ahead and uses store-bought rotisserie chicken and greek yogurt.

Provided by Angela Allison

Time 15m

Number Of Ingredients 11

Ingredients

16 ounces farfalle pasta ((macaroni or shells would work too))
2 cups rotisserie chicken, diced
1 cup celery, diced
1 cup frozen peas
½ cup red onion, diced
½ cup mayo
½ cup greek yogurt ((nonfat works))
⅓ cup sweet relish
2 tablespoons lemon juice
¼ cup parmesan cheese, grated
½ teaspoon kosher salt

Steps:

Cook pasta according to package directions until al dente. Drain and pour into a large bowl.
With the pasta, add in the chicken, celery, peas, and red onion.
To make the dressing, whisk together all of the dressing ingredients. Pour over the pasta salad and toss well to combine. Season with salt and pepper to taste. Refrigerate until ready to serve.

Nutrition Facts : Calories 298 kcal, ServingSize 1 serving

CHICKEN-THYME-PENNE SALAD

Chicken-Thyme-Penne Salad image

It's "thyme" for chicken salad! Make this crunchy and flavor-packed salad a day ahead for a super time-saver.

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h25m

Yield 12

Number Of Ingredients 13

Ingredients

3 cups uncooked penne pasta (10 oz)
4 cups cubed deli rotisserie chicken (from two 2- to 2 1/2-lb chickens)
2 cups seedless red grapes, cut in half
2 medium stalks celery, sliced (1 cup)
1/3 cup chopped onion (1 small)
3 tablespoons olive or vegetable oil
2 tablespoons chopped fresh or 2 teaspoons dried thyme leaves, crushed
1 1/4 cups reduced-fat mayonnaise or salad dressing
1 tablespoon milk
1 tablespoon honey
1 tablespoon coarse-grained mustard
1 teaspoon salt
1 cup chopped walnuts, toasted

Steps:

Cook and drain pasta as directed on package. Rinse with cold water; drain.
In very large (4-quart) bowl, mix pasta, chicken, grapes, celery and onion. In small bowl, mix oil and 1 tablespoon of the fresh thyme (or 1 teaspoon of the dried thyme). Pour oil mixture over chicken mixture; toss to coat.
In small bowl, mix mayonnaise, milk, honey, mustard, salt and remaining thyme. Cover chicken mixture and mayonnaise mixture separately; refrigerate at least 4 hours but no longer than 24 hours.
Up to 2 hours before serving, toss chicken mixture and mayonnaise mixture. Cover; refrigerate until serving. Just before serving, stir in 3/4 cup of the walnuts. Sprinkle salad with remaining walnuts.

Nutrition Facts : Calories 400, Carbohydrate 30 g, Cholesterol 50 mg, Fat 3, Fiber 2 g, Protein 19 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 7 g, TransFat 0 g

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