Rotisserie Chicken Pasta Salad Recipes

CHICKEN CLUB PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water.
• Whisk Italian-style dressing and mayonnaise together in a large bowl. Stir pasta, chicken, bacon, Muenster cheese, celery, green bell pepper, cherry tomatoes, and avocado into dressing until evenly coated.

ITALIAN CHICKEN PASTA SALAD

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.

ROTISSERIE CHICKEN PASTA SALAD

Steps:

• Cook pasta according to package directions until al dente. Drain and pour into a large bowl.
• With the pasta, add in the chicken, celery, peas, and red onion.
• To make the dressing, whisk together all of the dressing ingredients. Pour over the pasta salad and toss well to combine. Season with salt and pepper to taste. Refrigerate until ready to serve.

CHICKEN PASTA SALAD WITH CREAMY DRESSING

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!

LEFTOVER ROTISSERIE CHICKEN PASTA

Steps:

• Dice the onion and mince the garlic.
• In a sauce pan, saute the onions for 5 minutes over medium heat in 1 Tablespoon of oil.
• Add the minced garlic and saute for another 2 minutes
• Add salt, pepper, broth and milk, stir and bring to a simmer.
• When the liquid is hot, carefully move 1/2 cup of the liquid to a bowl and whisk in the corn starch until all lumps are gone, then add that back to the pot. Stir it in and continue to simmer until slightly thickened, about 10 more minutes, whisking occasionally.
• Turn the heat off and whisk in the white cheddar and parmesan.
• Put the pasta in a large mixing bowl and add the diced chicken, frozen peas and sauce. Mix to combine well. Add the rest of the cheese and stir again.
• Pour the pasta into a baking dish and bake at 350 degrees for 20 minutes, until the cheese is melted and everything is heated through.
• If you want to make this ahead of time to warm and eat later, complete all the steps but do not put into the oven. Let the pasta cool completely, cover and keep in the fridge for 3-4 days. (See notes if using leftover chicken!)
• When ready to eat, preheat your oven to 350 degrees and heat for 30 minutes covered and another 15 minutes uncovered.

ITALIAN CHICKEN PASTA SALAD

Steps:

• Heat a pot of cold water to boiling.
• While the water is heating up, shred the chicken if not already shredded.
• Add pasta to boiling water and cook the pasta as directed. Drain.
• Mix olive oil, White wine vinegar, and Italian seasoning. Set aside.
• In a large bowl, combine pasta, chicken, diced avocado, sliced tomatoes, and chopped basil. Top with homemade Italian dressing and mix well.
• Squeeze fresh lime juice over salad and sprinkle with salt and pepper lightly before serving.

COSTCO CHICKEN SALAD COPYCAT

Steps:

• 1. Remove chicken from the bones - remove the skin as well (not great in this salad) 2. You will use about 1/2 of the chicken from a Costco rotisserie chicken. You want to chop it up finely - I used a food chopper, and it worked great. 3. Chop celery and sweet onion very finely - again, I used a food chopper. 4. In a separate bowl, mix together mayonnaise, sour cream, salt, sugar, lemon juice, parsley, and vinegar. 5. Combine chicken, celery, and onion in a large bowl. 6. Fold in the dressing and combine together. 7. Refrigerate a few hours for best results!