Summertime Chicken And Pasta Salad Recipes

SUMMERTIME ORZO & CHICKEN

Summertime Orzo & Chicken image

This easy-as-can-be main dish is likely to become a summer staple at your house. It's that good! If you prefer, grill the chicken breasts instead of cooking in a skillet. -Fran MacMillan, West Melbourne, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

3/4 cup uncooked orzo pasta
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 medium cucumber, chopped
1 small red onion, chopped
1/4 cup minced fresh parsley
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup crumbled reduced-fat feta cheese

Steps:

Cook pasta according to package directions; drain., Meanwhile, in a large skillet coated with cooking spray, cook and stir chicken over medium heat until no longer pink, 6-8 minutes. Transfer to a large bowl., Add cucumber, onion, parsley and pasta. In a small bowl, mix lemon juice, oil, salt and pepper; toss with chicken mixture. Serve immediately or refrigerate and serve cold. Top with cheese before serving.

Nutrition Facts : Calories 320 calories, Fat 7g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 742mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges

SUMMERTIME CHICKEN AND PASTA SALAD

Summertime Chicken and Pasta Salad image

This is one of my favorites. My best friend makes this, but I have tweaked it to suit my family's tastes.

Provided by Andrea Parker

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 1h30m

Yield 6

Number Of Ingredients 10

Ingredients

6 eggs
1 (16 ounce) package farfalle (bow tie) pasta
6 chicken tenders
1 cucumber, sliced
1 bunch radishes, trimmed and sliced
2 carrots, peeled and sliced
3 green onions, thinly sliced
½ red onion, chopped
½ (16 ounce) bottle Italian-style salad dressing
4 romaine lettuce hearts, thinly sliced

Steps:

Hard boil the eggs by placing them into a saucepan in a single layer. Fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink, and rinse with cold water.
Simmer the chicken tenders in about 1/4 cup of water in a saucepan over medium-low heat, until no longer pink inside. Remove the tenders from the water, and set aside to cool.
Cut the tenders into bite-size pieces. Slice the eggs. Combine the cooked pasta, chicken, eggs, cucumber, radishes, carrots, green onions, and red onion in a salad bowl, and pour the Italian dressing over. Toss lightly to mix, and refrigerate the salad for at least 1 hour, or until cold.
Place about 3/4 cup of sliced romaine hearts on each plate, then top with about 1 cup of pasta-chicken salad to serve.

Nutrition Facts : Calories 541.6 calories, Carbohydrate 67.7 g, Cholesterol 195 mg, Fat 18.4 g, Fiber 6.7 g, Protein 29.4 g, SaturatedFat 3.8 g, Sodium 732.6 mg, Sugar 9.6 g

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