CHICKEN & PASTA SALAD
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
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
CREAMY CHICKEN AND PASTA SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking.
- Meanwhile, whisk the yogurt, mayonnaise, 1/4 cup water, the vinegar, mustard, dill, chives and 2 teaspoons salt in a medium bowl. Remove the skin from the chicken and shred the meat into large pieces. Add the chicken, celery and cucumber to the dressing and gently stir to combine.
- Shake the excess water from the pasta and add it to the chicken salad. Season with pepper and toss. Serve over the greens.
Nutrition Facts : Calories 672, Fat 32 grams, SaturatedFat 6 grams, Cholesterol 114 milligrams, Sodium 1724 milligrams, Carbohydrate 56 grams, Fiber 6 grams, Protein 44 grams
ITALIAN CHICKEN PASTA SALAD
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
CHICKEN CLUB PASTA SALAD
Chicken club sandwich-style pasta! Substitute Monterey Jack cheese for the Muenster, if desired.
Provided by Lane J
Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 485.5 calories, Carbohydrate 37.1 g, Cholesterol 47.9 mg, Fat 30.1 g, Fiber 4.6 g, Protein 19.2 g, SaturatedFat 8.1 g, Sodium 723 mg, Sugar 5.2 g
ULTIMATE CHICKEN-PASTA SALAD
Brunch, box lunch or brown bag? Here's a tasty chicken salad you have to try.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 2h30m
Yield 10
Number Of Ingredients 13
Steps:
- In small bowl, mix dressing ingredients with wire whisk until well blended. Cover; refrigerate until ready to use.
- Cook and drain pasta as directed on package. Rinse with cold water to cool; drain well.
- In large bowl, mix cooked pasta, chicken, cherries and celery. Mix dressing mixture again with wire whisk to recombine; pour over salad and toss gently to coat. Refrigerate 1 to 2 hours before serving to chill salad and blend flavors. Stir in almonds.
Nutrition Facts : Calories 410, Carbohydrate 58 g, Cholesterol 25 mg, Fat 1, Fiber 4 g, Protein 18 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 17 g, TransFat 0 g
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