Pasta Chicken Salad Recipes

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CHICKEN & PASTA SALAD



Chicken & pasta salad image

For a speedy, superhealthy supper this pasta dish is just the thing - save leftovers for lunch the next day

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 11

1 red pepper , deseeded and thickly sliced
1 red onion , thickly sliced
1 tbsp olive oil
300g penne or fusilli pasta
4 skinless chicken breasts
2 tbsp each chopped thyme and oregano
pinch dried chilli flakes
2 garlic cloves , crushed
150g pack cherry tomato , halved
50g bag rocket
1 tbsp white wine vinegar

Steps:

  • Heat oven to 220C/200C fan/gas 7. Mix the pepper and onion with 1 tsp oil and roast for 20 mins.
  • Cook the pasta following pack instructions. Drain and set aside.
  • Meanwhile put the chicken breasts between two sheets of cling film and bash with a rolling pin until they're about 1cm thick. Mix remaining oil, herbs, chilli and garlic then rub all over the chicken. Heat a griddle or barbecue and cook for 3-4 mins on each side.
  • Slice the chicken on a board, scrape into the pasta with any juices, plus the roasted onion and pepper, cherry tomatoes, rocket, vinegar and seasoning. Toss together and eat warm or cold.

Nutrition Facts : Calories 470 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 0.26 milligram of sodium

EASY CHICKEN/PASTA SALAD



Easy Chicken/Pasta Salad image

This is an easy 4 ingredient dinner with plenty of leftovers (unless you have a huge family) Very frugal too- which is good in this economy! This makes a huge amount. We can feed a family of 5 plus have leftovers for lunch the next day! Great for a quick meal coming home from work.

Provided by Daisydukex3

Categories     Chicken

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 4

10 -12 ounces cooked chicken, shredded (leftover chicken works, or shortcuts prebagged work as well....also leftover ham or turkey would be )
8 ounces elbow macaroni (or pasta of your choice)
4 ounces frozen vegetables (we use half a bag of peas & carrots but whatever floats your boat will work ,o)
3/4 cup bottled ranch dressing (measure is approximate, we eyeball it til its the right consistency. Creamy Italian would also be go)

Steps:

  • Cook pasta according to package directions, adding frozen vegetables and chicken to boiling water.
  • Drain and cool.
  • Toss with bottled dressing, serve cold.

Nutrition Facts : Calories 289.2, Fat 14.4, SaturatedFat 2.5, Cholesterol 34, Sodium 281.2, Carbohydrate 26, Fiber 1.7, Sugar 1.4, Protein 13.5

ITALIAN CHICKEN PASTA SALAD



Italian Chicken Pasta Salad image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 13

Kosher salt
3 cups dried elbow macaroni
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 cup cubed rotisserie chicken
1 cup diced English cucumber (about 1/3 cucumber)
1 cup halved cherry tomatoes
1/2 cup chopped pitted Nicoise olives
1/2 cup chopped roasted red peppers (about 1 whole)
1/2 cup 1/4-inch diced hard salami (about 4 ounces)
1/4 cup diced red onion (about 1/2 small)
1/4 cup chopped fresh flat-leaf parsley
4 ounces ricotta salata, grated, or crumbled feta cheese
1/3 cup red wine vinegar

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.

ITALIAN CHICKEN PASTA SALAD



Italian Chicken Pasta Salad image

This Italian Chicken Pasta Salad is easy, ready in 20 minutes, and showcases some of my favorite summer ingredients. It's perfect for summer potlucks and BBQs, or as a no-fuss family dinner!

Provided by Averie Sunshine

Categories     30-Minute Meals

Time 20m

Number Of Ingredients 15

12 ounces rotini pasta, cooked according to package directions (I used tri-color rotini)
2 tablespoons olive oil for sauce + 1 tablespoon for cooking chicken
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon Italian seasoning
2 teaspoons lemon zest
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
1/4 teaspoon cayenne pepper, optional and to taste
1 1/4 pounds boneless skinless chicken breasts, diced into bite-sized pieces and seasoned with salt and pepper
1 cup Roma tomatoes, diced*
1 cup fresh basil leaves (laid loosely in measuring cup), sliced thinly
1 cup cucumber, peeled and diced
1/2 cup grated parmesan cheese, or more if desired

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.

Nutrition Facts : Calories 558 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 134 milligrams cholesterol, Fat 17 grams fat, Fiber 4 grams fiber, Protein 55 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1634 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

CHICKEN CAESAR PASTA SALAD



Chicken Caesar Pasta Salad image

Whip up a 2-minute meal in-a-bowl with a refreshing recipe for Chicken Caesar Pasta Salad starring DIY dressing.

Provided by Kelly Senyei

Time 20m

Number Of Ingredients 12

2 teaspoons Dijon mustard
2 Tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
3/4 cup mayonnaise
2 teaspoons minced garlic
1 teaspoon anchovy paste
1/3 cup finely grated Parmesan cheese
8 oz. uncooked pasta, such as rotini or penne
2 hearts of Romaine
Shredded rotisserie chicken or chopped chicken breasts
Croutons (optional)
Parmesan cheese, for serving

Steps:

  • In a medium bowl, whisk together the Dijon mustard, lemon juice, Worcestershire, mayonnaise, minced garlic and anchovy paste until well combined. Stir in the grated Parmesan cheese and 1/4 teaspoon pepper then set the dressing aside while you make the salad.
  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. Drain the pasta and transfer it to a large serving bowl.
  • Cut the Romaine hearts into 1-inch pieces then add them and your protein of choice to the bowl with the pasta.
  • Add the prepared dressing and toss to combine. Add the croutons (optional) and garnish with Parmesan cheese. Serve immediately or refrigerate, covered, until ready to serve.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition Facts : Calories 277 kcal, Carbohydrate 18 g, Protein 15 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 39 mg, Sodium 231 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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

CREAMY CHICKEN PASTA SALAD



Creamy Chicken Pasta Salad image

This pasta salad is packed with flavor and color! Rotini pasta, diced chicken, and a homemade ranch dressing make this tasty side dish!

Provided by Holly Nilsson

Categories     Pasta     Salad     Side Dish

Time 1h30m

Number Of Ingredients 11

12 ounces rigatoni (or rotini, or penne)
2 cups chicken (cooked and diced )
6 slices bacon (cooked and crumbled, extra for garnish if desired)
1 cup grape tomatoes (halved)
1 cup cheddar cheese (diced)
3 green onions (sliced, plus more for garnish)
fresh parsley and dill for garnish (optional)
⅔ cup mayonnaise
½ cup sour cream
⅓ cup milk
1 package ranch dressing mix* (or see notes for a from scratch version)

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.

Nutrition Facts : Calories 447 kcal, Carbohydrate 34 g, Protein 12 g, Fat 29 g, SaturatedFat 9 g, Cholesterol 42 mg, Sodium 345 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CHICKEN PASTA SALAD



Chicken Pasta Salad image

Easy to make, full of flavor, and packed with veggies and chicken.

Provided by Rena

Categories     Main Course

Time 30m

Number Of Ingredients 19

4 Boneless Skinless Chicken Breasts
1½ Tbsp Olive Oil
4 Garlic Clove (minced)
Kosher salt and freshly ground black pepper
12 oz Dry Penne or Fusilli Pasta (use whole grain pasta, or gluten-free)
2-3 Tbsp Chopped Fresh Thyme
2 Tbsp Fresh Chopped Oregano (or dried)
2 Cups Cherry Tomatoes (halved)
1 Yellow Bell Pepper (seeds removed, thinly sliced)
½ Cup Green Olives (sliced in half)
1 medium Red Onion (thickly sliced)
⅓ Cup Ground Parmesan Cheese
3 Cups Packed Arugula (roughly chopped)
4 Tbsp Extra Virgin Olive Oil
2 Tbsp White Wine Vinegar
1 Tsp Honey
1 Garlic Cloves (pressed or minced)
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper

Steps:

  • In a small bowl, add all the dressing ingredients and whisk until well combined. Set aside.
  • Meanwhile, cook the pasta in a pot of boiling salted water, according to the package directions. Drain, rinse with cold water and transfer to a large mixing bowl. Set aside.
  • While the pasta is cooking, prepare the chicken. Slice the chicken breasts crosswise to create long (0.5-inch thick) strips.
  • In a mixing bowl, combine 1 tablespoon olive oil with the thyme, oregano, garlic, and a pinch of salt and pepper.
  • Add in the chicken pieces and stir to coat. Heat a large non-stick pan over medium heat. Add the chicken in a single layer, and cook for 6-8 minutes, or until cooked through and golden on the sides.
  • Transfer the chicken along with any accumulated juices to the pasta bowl. Add the pepper and onion, cherry tomatoes, olives, parmesan, and arugula.
  • Pour over the dressing and toss to combine. Season to taste with more salt and pepper, if necessary, and serve warm or chilled.

Nutrition Facts : Calories 468 kcal, Carbohydrate 45 g, Protein 27 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 53 mg, Sodium 358 mg, Fiber 7 g, Sugar 5 g, ServingSize 1 serving

CHICKEN PASTA SALAD



Chicken Pasta Salad image

Combine Chicken Salad with pasta for a meal that's ready in minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 6

Chicken Salad
1/2 pound penne, cooked
1 cucumber, peeled and thinly sliced crosswise
1 pint cherry tomatoes, halved
1/2 cup whole almonds, toasted
Romaine or other lettuce, for serving

Steps:

  • In a bowl, toss chicken salad with pasta, cucumber, tomatoes, and nuts. Place lettuce on each plate; scoop pasta salad on top. Serve chilled or at room temperature.

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