Lemon Chicken Pasta Salad Recipes
LEMON-CHICKEN PASTA SALAD
Fresh lemon, pea pods and almonds give this 30-minute salad its pizzazz.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
- Drain pasta; rinse with cold water. Shake to drain well.
- In large bowl, stir together seasoning mix, mayonnaise, lemon peel and lemon juice. Stir in chicken, pea pods and almonds. Serve on lettuce leaves. Serve immediately, or refrigerate.
Nutrition Facts : Calories 800, Carbohydrate 43 g, Cholesterol 80 mg, Fat 9, Fiber 3 g, Protein 31 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 7 g, TransFat 0 g
LEMON-BASIL CHICKEN-PASTA SALAD
Make a chicken pasta salad for dinner tonight. A homemade dressing with garlic, basil and Parm makes it delicious.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 4
Number Of Ingredients 9
Steps:
- Fill a 4-quart Dutch oven about half full of water. Add 1/2 teaspoon salt if desired. Cover with lid; heat over high heat until water is boiling rapidly. Add the pasta. Heat to boiling again. Boil uncovered 9 to 11 minutes, stirring frequently, until tender but not mushy. While water is heating and pasta is cooking, continue with recipe.
- Break off and discard the tough ends of the asparagus stalks where they snap easily; wash asparagus. Cut asparagus into 1-inch pieces to measure 2 cups. Add asparagus to the pasta during the last 2 to 3 minutes of cooking.
- Peel and finely chop the garlic. Cut the chicken into 1/2-inch cubes to measure about 2 cups. Tear the basil leaves lengthwise into narrow strips.
- Place strainer or colander in the sink. Pour pasta and asparagus in the strainer to drain. Rinse with cold water; drain.
- In a large glass or plastic bowl, toss pasta, asparagus and chicken. Stir in garlic, basil, cheese, oil and lemon peel. Cover with plastic wrap; refrigerate 1 to 2 hours or until chilled.
Nutrition Facts : Calories 440, Carbohydrate 39 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 3 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 1 g, TransFat 0 g
LEMON TARRAGON PASTA SALAD WITH CHICKEN
3 cups uncooked bow tie pasta (cook as directed) 2 cups cubed cooked chicken breasts 1 cup chopped celery ⅔ cup chopped green onions Dressing: 1 cup Mayo zest, juice and pulp from 1.5 lemons 1 T. minced shallot 1-2 T+ fresh tarragon leaves chopped dash of salt ½ to 1 tsp sugar
Provided by The Crafting Chicks
Categories Salad
Number Of Ingredients 11
Steps:
- Mix all together. Pour over salad and let marinate 30 min to 2 hours.
LEMON ORZO SALAD WITH CHICKEN
This lemon orzo salad recipe is a fresh, healthy, and colorful summer salad that's a breeze to make! It's ready in about 30 minutes.
Provided by Natasha Bull
Categories Salad
Time 30m
Number Of Ingredients 13
Steps:
- Boil a salted pot of water and cook the orzo al dente according to package directions. Once it's done, rinse it with cool water and let it drain thoroughly. Transfer to a large bowl.
- Meanwhile, prep all the salad ingredients and add them to the bowl. If you're not going to eat the salad right away, I suggest skipping the arugula.
- Add the dressing ingredients to a jar or small bowl, and whisk/shake until well combined.
- Toss the salad with the dressing. Add more lemon/oil if needed. I also add plenty of salt & pepper - there's a lot of pasta in here, so you need to salt it well so it doesn't taste bland.
Nutrition Facts : Calories 270 kcal, Carbohydrate 22 g, Protein 19 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 42 mg, Sodium 167 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
LEMON HERB MEDITERRANEAN PASTA SALAD
Lemon Herb Mediterranean Pasta Salad is loaded with so many Mediterranean salad ingredients, and drizzled an incredible Lemon Herb dressing!
Provided by Karina - Cafe Delites
Categories Salad
Time 25m
Number Of Ingredients 20
Steps:
- Boil the pasta in a large pot of salted water until al dente. Drain in a colander or strainer, then rinse under cold water to take the heat out. Transfer the pasta to a large mixing bowl.
- While pasta is boiling, prepare your dressing. Whisk together all of the marinade/dressing ingredients in a large jug.
- Add all of the salad ingredients into the salad bowl along with the pasta, and drizzle with the dressing. Toss all of the ingredients together until everything is coated evenly in dressing. Season with extra salt and pepper, if desired.
- Serve immediately.
Nutrition Facts : Calories 108 kcal, Carbohydrate 3 g, Fat 10 g, SaturatedFat 1 g, Sodium 129 mg, Fiber 1 g, ServingSize 1 serving
LEMON POPPY SEED CHICKEN PASTA SALAD
The sweetness of the dressing and cranberries along with the savory of the onions and celery, makes this a wonderfully refreshing salad. Great to take along to picnics or potlucks.
Provided by Danyell
Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes
Time 25m
Yield 12
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil over high heat. Add the penne pasta, and cook until al dente, 8 to 10 minutes. Drain, and rinse under cold water until the pasta is cold; drain well.
- Place the drained penne pasta into a large mixing bowl, and stir in the chicken, celery, cranberries, and green onions. Pour in the salad dressing and lemon juice; stir until evenly mixed.
Nutrition Facts : Calories 358.3 calories, Carbohydrate 44.6 g, Cholesterol 23.8 mg, Fat 14.9 g, Fiber 2 g, Protein 9.9 g, SaturatedFat 2.1 g, Sodium 231.4 mg, Sugar 14.4 g
DILL LEMON CHICKEN PASTA SALAD
This recipe serves fifty people! Cooked chicken breast and lemon penne pasta tossed with a creamy buttermilk and dill mixture. A simple and scrumptious solution for those large gatherings with fifty of your closest friends!
Provided by Cobra
Categories Salad 100+ Pasta Salad Recipes Fruit Pasta Salad Recipes
Time 25m
Yield 50
Number Of Ingredients 7
Steps:
- In a large bowl combine the chicken, celery and pasta and toss together. In a separate large bowl, combine the mayonnaise, lemon juice and dill weed and mix well, then stir in buttermilk.
- Add lemon dill mixture to chicken mixture and toss to coat. Cover bowl, chill for 20 minutes, and serve.
Nutrition Facts : Calories 885.5 calories, Carbohydrate 36.2 g, Cholesterol 157 mg, Fat 56.6 g, Fiber 1.6 g, Protein 56.9 g, SaturatedFat 10.4 g, Sodium 437.5 mg, Sugar 3.2 g
CHICKEN AND PASTA WITH LEMON PESTO
Steps:
- Enjoy.
Nutrition Facts : Calories 808 kcal, Carbohydrate 38 g, Cholesterol 156 mg, Fiber 5 g, Protein 46 g, SaturatedFat 19 g, Sodium 603 mg, Sugar 5 g, Fat 52 g, ServingSize 6 servings, UnsaturatedFat 0 g
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4.8/5 (6)Category PastaCuisine AmericanTotal Time 25 mins
- Cook the pasta according to the package directions in a large pot of boiling, salted water until al dente. Drain and immediately run under cold water to stop the cooking process.
- Blend dressing ingredients together in a blender for 30 seconds, then pour half of them over the pasta salad. Toss well to coat. Chill for 1-2 hours.
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Estimated Reading Time 4 mins
- Cook the pasta according to package directions until al dente. Drain the pasta and rinse it under cold water to help it to stop cooking and come to room temperature. Drain off any water and place in a large bowl.
- Add the chopped rotisserie chicken, coarsely chopped sun-dried tomatoes, coarsely chopped artichoke hearts, chopped cucumber, coarsely chopped kalamata olives, arugula, and parsley. Toss. If not eating it right away, cover the salad and store in the fridge. If you are eating this right away (and not having leftovers) add in the avocado and feta cheese.
- Meanwhile, prep the dressing. In a mason jar, combine the red wine vinegar, Dijon mustard, dried oregano, dried basil, garlic, 1/2 teaspoon salt (or to taste), and 1/4 teaspoon pepper (or to taste), honey (add to sweetness preference), olive oil, and freshly squeezed lemon juice. Place the lid on the mason jar and shake to combine. Store dressing in the fridge until ready to dress the salad.
- When you’re ready to serve, add the feta and chopped avocado. Dress with the prepared dressing. Adjust any seasonings (salt and pepper) to taste and serve.
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- Bring 2 pots of salted water to a boil. One pot is for the pasta, while the other is for the corn and just needs a couple inches of water.
- Shuck the corn. Once the water for the corn boils, add the corn, cover the pot, and let the corn cook for 4 minutes. Then remove from the pot and let cool.
- Cook the pasta according to the instructions on the box. Once the pasta is ready, drain and pour into a large bowl. Pour 1/2 cup of the salad dressing over the pasta. By doing this while the pasta is warm, the pasta will absorb the flavor from the lemon garlic dressing.
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Estimated Reading Time 4 mins
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until it's al dente, usually about 8-10 minutes.
- While the pasta cooks, prepare the chicken: Brush the chicken with olive oil and season with Italian seasoning. Grill over medium-high heat for 8-10 minutes or until cooked through.
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Estimated Reading Time 2 mins
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- Zest about half of the lemon into the bowl. Slice the lemon in half and squeeze juice from one half into the salad and stir to combine. Taste, and add more lemon juice, salt or pepper as desired.
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From natashaskitchen.com
Estimated Reading Time 3 mins
- Cut chicken breasts in half lengthwise and season both sides with salt and pepper. Place a large skillet, over medium heat and add 1 Tbsp oil. Add seasoned chicken to the pan and sauté chicken until golden brown and cooked through (about 3 minutes per side). Remove to a cutting board, cool to room temperature, then dice.
- Cook pasta in salted water until aldente, according to package instructions. Rinse with cold water and drain well.
- In a large bowl, combine all of your pasta salad Ingredients: diced chicken breast, 3 cups cooked orzo pasta, corn, diced egg, cucumber and bell pepper, julienned carrot and chopped green onion. Toss salad together then drizzle with creamy dressing and toss again to combine. Add salt to taste if desired.
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- In a jar add all the ingredients mentioned under salad dressing. Close the lid and shake well until everything is mixed well. The dressing should look creamy.
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- Cook seasoned chicken in a grill pan 4-5 minutes each side. Then cover with an aluminium foil and let it rest for 5-6 minutes. Then cut into small chunks.
- While chicken is resting, in a big salad bowl add cooked pasta, cucumber, bell peppers, onions, tomatoes.
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- Place a large pot of salted water on the stove and bring to a boil. Cook the pasta according to the package directions, to an al dente texture. Drain and place in a large mixing bowl. Allow to cool 5-10 minutes.
- While the pasta is cooking, gather the rest of your ingredients. Chop the chicken if you haven't already. Dice the red onion and celery.
- In a small bowl, whisk together the mayonnaise, lemon juice, parsley, tarragon, zest, dill, salt, and pepper.
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