Dill Lemon Chicken Pasta Salad Recipes

AWESOME DILL CHICKEN PASTA SALAD

Awesome Dill Chicken Pasta Salad image

This is great served on a bed of lettuce surrounded by sliced tomatoes and fresh fruit. Makes a wonderful summer entree.

Provided by Marie

Categories Chicken

Time 20m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

1 (16 ounce) package rotini pasta, cooked and drained
2 cups shredded cooked chicken
1 cup chopped celery
1/3 cup chopped onion
1 (10 ounce) package frozen peas, thawed
1 (1 ounce) package ranch dressing mix
2 cups sour cream
1 cup mayonnaise
1 cup milk
3 tablespoons minced fresh dill
1/2 teaspoon garlic salt

Steps:

In a large bowl, combine pasta, chicken, celery, onion and peas and mix together.
Combine dressing ingredients and whisk until smooth.
Pour over salad and toss to coat.
Cover and refrigerate for at least 2 hours for flavors to develop.

Nutrition Facts : Calories 447.2, Fat 21.1, SaturatedFat 8.4, Cholesterol 50.8, Sodium 266.8, Carbohydrate 47.5, Fiber 2.9, Sugar 4.3, Protein 17

LEMON CHICKEN PASTA

Lemon Chicken Pasta image

I first tasted this dish at our local grocery store and then brought home the recipe changed it to meet my family's taste. My son and daughter just love this chicken and pasta. I serve it with salad and garlic bread - yummy!! NOTE: Since some chef's aren't able to find this butter to buy, here is what the ingredients state on the stick of butter. Butter, chives, parsley, garlic, salt, dill, pepper & paprika. They sell it in the Publix grocery store by the stick.

Provided by diner524

Categories Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lemon
1/4 cup flour
1 1/4-1 1/2 teaspoons seasoning salt
1 1/2 lbs chicken breasts, thin sliced cutlets
1/4 cup garlic butter (I use Kerrygold Garlic & Herb Butter, which is imported from Irelend)
8 ounces penne pasta (I use the Barilla Mini Penne)
2 teaspoons chicken base (I use Better Than Bouillon Chicken Base but can use regular bouillon but you might want to decrease )
3/4 cup white wine
1/2 cup whipping cream

Steps:

Cut lemon in half and set aside.(Or could sub 2 tablespoons bottled lemon juice.).
Fill Large saucepan 1/2 full of water. Cover and bring to boil on high heat for pasta. Preheat large saute pan on medium-high 2-3 minutes.
Place flour and seasoned salt in zip-top bag; shake to mix. Cut chicken into bite size pieces, then add to bag and shake to coat the chicken, make sure to get all the flour mix absorbed by chicken.
Put the garlic butter in saute pan and then add the chicken, reduce heat to medium. Cook several minutes to brown and until no longer pink.
Add pasta to boiling water; cook 6-8 minutes or to your liking.
Stir chicken base into chicken; cook 2 minutes. Squeeze juice from lemon into chicken; stir in wine and cream. Reduce heat to low; cook 4-5 minutes.
Drain pasta and stir into chicken mixture.
Enjoy.
Note: Can substitute rice for pasta.

LEMONY DILL SALMON PASTA SALAD

Lemony Dill Salmon Pasta Salad image

Most pasta salads have a mayonnaise base, which I thought was too heavy for a salmon pasta salad. I swapped in a vinaigrette of sorts, with just a dusting of freshly grated Parmesan cheese for a touch of indulgence. It's the perfect way to use any leftover salmon.

Provided by thedailygourmet

Categories Salad Seafood Salad Recipes Salmon Salad Recipes

Time 55m

Yield 4

Number Of Ingredients 11

Ingredients

½ (16 ounce) package large shell pasta
1 tablespoon lemon-infused olive oil
1 tablespoon finely minced shallot
2 teaspoons lemon juice
2 teaspoons capers
1 ½ teaspoons chopped fresh dill
1 lemon, zested
1 teaspoon minced garlic
salt and ground black pepper to taste
½ pound cooked salmon fillet, flaked
1 tablespoon freshly grated Parmesan cheese, or to taste

Steps:

Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
Combine oil, shallots, lemon juice, capers, dill, lemon zest, garlic, salt, and pepper in a large bowl. Stir to combine. Add in the flaked salmon. Mix to incorporate.
Drain cooked pasta and add to the salmon mixture. Toss to combine. Refrigerate before serving, at least 30 minutes. Top with freshly grated Parmesan cheese.

Nutrition Facts : Calories 367.6 calories, Carbohydrate 43.7 g, Cholesterol 36.9 mg, Fat 11.6 g, Fiber 2.1 g, Protein 20.6 g, SaturatedFat 2.3 g, Sodium 139.2 mg, Sugar 1.7 g

LEMON-DILL CHICKEN

Lemon-Dill Chicken image

Enjoy this flavorful chicken sprinkled with onion that's ready in 25 minutes - perfect for a dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 7

Ingredients

1/4 cup butter or margarine
6 boneless, skinless chicken breast halves (about 1 3/4 pounds)
1/2 cup dry white wine or chicken broth
1 tablespoon chopped fresh or 1/2 teaspoon dried dill weed
1 tablespoon lemon juice
1/4 teaspoon salt
2 medium green onions, sliced (2 tablespoons)

Steps:

Melt butter in 10-inch skillet over medium-high heat. Cook chicken in butter about 6 minutes, turning once, until light brown.
Mix wine, dill weed, lemon juice and salt; pour over chicken. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
Heat wine mixture to boiling. Boil about 3 minutes or until reduced by about half; pour over chicken. Sprinkle with onions.

Nutrition Facts : Calories 220, Carbohydrate 1 g, Cholesterol 95 mg, Fiber 0 g, Protein 27 g, SaturatedFat 6 g, ServingSize 1 serving, Sodium 220 mg

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