Skinny Italian Chicken Pasta 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.

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.

INSTANT POT ITALIAN CHICKEN PASTA SALAD

Steps:

• Add rotini and chicken broth to the Instant Pot. Layer raw chicken tenders on top of pasta and lightly sprinkle salt and pepper on them.
• Put lid on the Instant Pot and cook on high pressure for 3 minutes. After cook time is up, allow for 5 minutes natural release before releasing remaining pressure.
• Removed cooked chicken tenders and set aside to cool. Rinse rotini noodles in a strainer with cold water until cooled. While chicken is cooling, dice onions, tomatoes, and bell peppers. Once chicken has cooled, dice it into bite-sized pieces.
• In a large bowl, combine pasta, chicken, vegetables, Italian salad dressing, Italian seasoning, parmesan cheese, and salt and pepper (to taste). Toss ingredients until well combined. Refrigerate for at least 2 hours to allow flavors to mesh together. Serve chilled.

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.