Southern Chicken Pasta Salad Food

SOUTHWESTERN CHICKEN PASTA SALAD

Steps:

• Season the chicken strips with cayenne red pepper (to taste) or Mrs. Dash Southwest Chipotle seasoning (to taste) - set aside.
• Cook pasta 'al dente' - drain and rinse well with cold water.
• In large bowl combine pasta, peppers, corn, beans and onion.
• Next add the chicken, seasonings and mayo. Fold together (pasta and kidney beans can fall apart if you mix too hard).
• Add more seasonings to taste if needed.
• Chill overnight.

SOUTHERN CHICKEN PASTA SALAD

Steps:

• chicken should be grilled and seasoned with seasoned with a garlic & pepper blend or garlic powder, black pepper and salt.
• cook pasta according to package directions, drained and cooled, Salt and pepper to taste (optional)
• Add mayo, sour cream, and lemon juice to a 1-cup measure and stir to blend.
• Cut the chicken breasts each into 1/4-inch thick slices (should be around 3 1/2 cups of chicken strips).
• Add chicken, mozzarella, celery, green onions, tomatoes, parsley and cooked noodles into a large serving bowl and toss to blend.
• Drizzle the mayo mixture over the chicken noodle mixture and toss to blend the dressing with the ingredients.
• Add salt and pepper to taste if desired.
• Cover and store in the refrigerator until right before it is being served.
• serve this with a bowl of fruit or a green salad.

SATAY CHICKEN PASTA SALAD

Steps:

• Cook pasta according to directions. Drain pasta, rinse under cold running water. Once pasta is cool, transfer to a large bowl.
• Mix up dressing, combine vinaigrette, Asian seasoning mix and peanut butter in small bowl. Mix well.
• Cut carrots into julienne stripes. Dice bell pepper. Chop peanuts. Chop basil.
• Add chicken, carrots, bell peppers, peanuts, basil and dressing to pasta: mix well.

ASIAN CHICKEN PASTA SALAD

Steps:

• In a small bowl, blend soy sauce, rice vinegar, water, mustard, seseame oil, garlic, and hot pepper flakes, set aside.
• Blanch snow peas in a pot of boiling hot water for 1 minute. Drain immediately and put into ice cold water. Drain again. Pat Dry.
• Cook pasta or noodle according to package directions. Rinse with cold water and drain well.
• In large bowl, stir together pasta, chicken, snow peas, red pepper, green onions, and reserved dressing. Refridgerate for no less then 30 minutes before eating.
• Just before serving, top with bean sprouts if using.
• If well chilled, this salad will keep for up to 2 days.
• P.S. I have used shrimp instead of chicken, it's just as yummy!