Party Size Pasta Chicken Salad Food

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.

PARTY CHICKEN AND PASTA SALAD

Steps:

• Cook pasta as directed on package. Drain; rinse with cold water to cool. Drain well.
• Meanwhile, in large bowl, mix remaining salad ingredients except almonds and lettuce. In small bowl, mix dressing ingredients.
• Add pasta and 1/2 cup of the almonds to salad; stir gently to mix. Add dressing; toss to coat. Line serving bowl or platter with lettuce. Spoon salad over lettuce. Sprinkle with remaining almonds.

PARTY SIZE PASTA & CHICKEN SALAD

Steps:

• Wash & season fryer or chicken parts as desired and cook till tender. When cool enough to handle, Remove skin, cartlidge and bones, & set aside till needed. Cook pasta until al dente, according to package directions. Then rinse under cold water & set aside till needed.
• Chop all the veggies you will be using in the salad, and set aside till needed.
• Next add the mayonnaise, yellow mustard, chive, salt Pepper & granulated garlic, and whisk or stir with a large spoon until blended together.
• Now chop the cooked chicken into small bite size pieces.
• Add chicken to the mayonnaise/miracle whip mixture and stir to blend together.
• Add in the chopped vegetables and stir again.
• Now add in the cooked pasta, and stir till blended. Taste to see if additional spices are needed. Pour into a 9 X13 size casserole dish or pan.
• Then Garnish as desired. Chill until ready to serve. Allow at least 4 hours chilling time to allow flavors to marry.

CHICKEN CLUB PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water.
• Whisk Italian-style dressing and mayonnaise together in a large bowl. Stir pasta, chicken, bacon, Muenster cheese, celery, green bell pepper, cherry tomatoes, and avocado into dressing until evenly coated.

GARLIC AND HERB CHICKEN PASTA SALAD

Steps:

• Bring a large pot of water to a boil. Cook the fusilli according to the package directions. Drain and set aside.
• In a large bowl, whisk together the olive oil, lemon juice and honey. Add the Chicken, Spinach and Artichoke Base, fusilli, tomatoes, mozzarella, basil and parsley and toss to coat. Taste and adjust the seasoning with salt and pepper. Transfer to a serving bowl.
• Cut the chicken into bite-size piece. In a large bowl, toss together the chicken, artichoke hearts, spinach and olive oil. Season to taste with red pepper flakes, salt and black pepper.

CHICKEN PASTA SALAD WITH CREAMY DRESSING

Steps:

• Cook pasta: Bring a large pot of water to the boil. Add salt, then cook pasta per packet directions. Drain well, let cool.
• Dressing: Mix Dressing ingredients in a bowl. Set aside 10 minutes+.
• Cook bacon: Place bacon in a cold non-stick skillet (Note X). Turn stove on to medium high, then cook bacon until golden. Drain on paper towels.
• Toss! Place cooked pasta in a large bowl along with all the Pasta Salad ingredients, reserving some bacon for garnish. Pour over Dressing, then toss well.
• Set aside for 20 minutes. Transfer to serving bowl, sprinkle with remaining bacon. Serve!
• Storage: Keeps for 3 - 4 days in the fridge. Best to bring to room temp before serving!

PARTY CHICKEN AND PASTA SALAD

Steps:

• Cook pasta according to package directions.
• Drain.
• Rinse with cold water.
• Drain well.
• In a very large bowl, combine all other salad ingredients except almonds and lettuce.
• In a small bowl combine all dressing ingredients including 2 T pineapple juice: mix well.
• Add pasta and half the almonds to the salad mixing gently.
• Add dressing, toss to coat.
• Line serving bowl with lettuce.
• Spoon salad over lettuce.
• Sprinkle with remaining almonds.

PARTY CHICKEN SALAD

Steps:

• Mix mayonnaise, sour cream, and curry powder in a bowl until smooth.
• Toss apple and lemon juice in a large bowl. Stir in chicken breast meat, celery, green grapes, pecans, and pineapple. Pour mayonnaise mixture over chicken; toss to combine. Cover and refrigerate until chilled.

CHICKEN & PASTA SALAD

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.