10 Minute Chicken Nugget Pasta Salad Recipes

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CHICKEN NUGGET CAESAR SALAD



Chicken Nugget Caesar Salad image

"I was getting ready to prepare a Caesar salad with chicken strips when I discovered I didn't have enough chicken breasts in the freezer," explains the Lake Zurich, Illinois cook. "So, I substituted frozen chicken nuggets. "My family was delighted with the results, "Martha notes. "So I substituted frozen chicken nuggets. "My family was delighted with the results," Martha notes. "In fact, my husband enjoyed three generous helpings!"

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4-6 servings.

Number Of Ingredients 6

8 to 10 frozen breaded chicken breast nuggets
6 cups torn romaine
1/2 cup sliced fresh mushrooms
3/4 cup creamy Caesar salad dressing
3/4 cup Caesar salad croutons
1/4 cup shredded Parmesan cheese

Steps:

  • Bake chicken nuggets according to package directions; cut into fourths. In a large bowl, combine the romaine, mushrooms and chicken. Drizzle with dressing and toss to coat. Sprinkle with croutons and Parmesan cheese.

Nutrition Facts : Calories 225 calories, Fat 17g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 543mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 8g protein.

CHICKEN PASTA SALAD WITH CREAMY DRESSING



Chicken Pasta Salad with Creamy Dressing image

Recipe video above. This is a big batch Chicken Pasta Salad with plenty of creamy dressing, lightened up using a combination of sour cream and mayonnaise so it's not excessively oil. Make it today, enjoy it for days!After a no mayo version? Use a Creamy Yogurt Dressing instead.

Provided by Nagi

Categories     Lunch     Pasta     Salad meal

Number Of Ingredients 18

500g / 1 lb macaroni / elbow pasta ((or other pasta of choice))
1 tbsp salt ((to cook pasta))
3 cups cooked chicken (, shredded or finely chopped (Note 1))
150g / 5 oz bacon (, chopped)
2 celery stalks (, finely sliced)
1 red capsicum / bell pepper (, finely diced)
2 green onions (, finely sliced)
2 carrots ((medium), shredded using standard box grater)
2 cups shredded cheese (cheddar, tasty, Colby)
2 avocados ((small/medium), cut into bite size pieces (optional))
1 cup mayonnaise (, whole egg best (Hellmann's, Best Foods, S&W or other whole egg mayonnaise))
1 cup sour cream (, full fat (low fat ok too))
3 tbsp cider vinegar
1 tbsp Dijon mustard
4 tsp sugar
1 1/2 tsp garlic powder
2 tsp salt
1 tsp pepper

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!

Nutrition Facts : Calories 548 kcal, Carbohydrate 37 g, Protein 24 g, Fat 33 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 76 mg, Sodium 1355 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

CHICKEN NUGGET TACO SALADS



Chicken Nugget Taco Salads image

Trying to get the kids to eat more salad greens? Try this new twist on a taco salad using chicken nuggets; it will surely be a hit with the whole family.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 7

1 box (12 oz) frozen breaded chicken nuggets
1 can (10 oz) Old El Paso™ enchilada sauce
1/2 cup sour cream
1 bag (9 oz) romaine lettuce with carrots
1 1/4 cups shredded Cheddar cheese (5 oz)
1 can (11 oz) southwestern style whole kernel corn with onions, black beans and red bell peppers
2 large plum (Roma) tomatoes, coarsely chopped (1 1/3 cups)

Steps:

  • Bake chicken nuggets as directed on package. Pour 1/2 cup of the enchilada sauce into large custard cup. Dip nuggets, one at a time, into enchilada sauce; shake off excess. Place coated nuggets back on pan. Bake 2 to 3 minutes longer or until hot.
  • Meanwhile, in small bowl, mix remaining enchilada sauce and sour cream with whisk; set aside.
  • Divide lettuce among 5 dinner plates. Top with cheese, corn and tomatoes. Top with chicken nuggets. Drizzle with dressing.

Nutrition Facts : Calories 450, Carbohydrate 30 g, Cholesterol 70 mg, Fat 3, Fiber 2 g, Protein 20 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 3 g, TransFat 0 g

10-MINUTE CHICKEN NUGGET PASTA SALAD



10-Minute Chicken Nugget Pasta Salad image

Got some breaded chicken nuggets in the freezer? Use them to make this easy but hearty 10-minute pasta salad with tomatoes and cucumbers.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 6 servings

Number Of Ingredients 5

2 cups elbow macaroni, cooked
8 pieces (8 oz.) frozen breaded chicken nuggets, cooked
1/2 small cucumber, sliced in half lengthwise, sliced
1 cup grape tomatoes
1/2 cup KRAFT Classic Ranch Dressing

Steps:

  • Cut nuggets into quarters.
  • Toss nuggets with remaining ingredients; mix lightly to coat.
  • Serve immediately, or cover and refrigerate until ready to serve.

Nutrition Facts : Calories 340, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 370 mg, Carbohydrate 38 g, Fiber 3 g, Sugar 0 g, Protein 11 g

CHICKEN NUGGETS CHICKEN SALAD



Chicken Nuggets Chicken Salad image

I had some store bought breaded chicken nuggets in my freezer and, didn't want to do the usual thing with them, you know fry and dip them in sauce.If you don't have nuggets, breaded strips or tenders will work just as well.Also even if you have any of the above leftovers from a previous meal,that would work too.( Got to love...

Provided by Rose Daly

Categories     Chicken Salads

Time 2h25m

Number Of Ingredients 5

4 large hard boiled eggs,chopped fine
1 lb chicken nuggets,cooked and diced into small pieces( see in description for substitutions)
1 c mayonnaise ( do not use miracle whip)
1/2 tsp each of salt and pepper, or to taste
2 Tbsp sugar

Steps:

  • 1. In a medium sized bowl, combine all ingredients mixing well.
  • 2. If mixture looks a little too dry,add a little more mayonnaise until desired moistness is reached.
  • 3. Taste to see if seasoning need to be adjusted.
  • 4. Refrigerate for at least 2 hours.

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