Chicken Spinach Pasta Salad Recipes

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CHICKEN SPINACH PASTA SALAD



Chicken Spinach Pasta Salad image

Try a hearty Chicken-Spinach Pasta Salad for a cool main dish! Our Chicken-Spinach Pasta includes ranch dressing, black olives, tomatoes and Parmesan.

Provided by My Food and Family

Categories     Home

Time 3h10m

Yield 4 servings

Number Of Ingredients 7

1-1/2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips (about 2-1/2 cups)
2 cups shell macaroni or rotini, cooked, drained
1 small bunch fresh spinach, cleaned, dried and torn into bite-size pieces (about 2 cups)
1/2 cup KRAFT Classic Ranch Dressing
2 tomatoes, chopped
1 can (2-1/4 oz.) sliced black olives, drained
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Toss all ingredients until well blended; cover.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 410, Fat 15 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1020 mg, Carbohydrate 41 g, Fiber 3 g, Sugar 5 g, Protein 26 g

CHICKEN, SPINACH, AND PASTA SALAD



Chicken, Spinach, and Pasta Salad image

Pasta salad isn't always a creamy concoction. Here's proof you can try at your next picnic! A vibrant mix of spinach, tomatoes, mushrooms, chicken and penne is topped with a light balsamic dressing.

Provided by BHG Test Kitchen

Time 30m

Number Of Ingredients 14

6 ounce dried multigrain penne pasta
Nonstick cooking spray
8 ounce skinless, boneless chicken breast halves, cut into 1-inch pieces
1 cup sliced fresh mushrooms
0.25 cup chopped onion
1 clove garlic, minced
3 tablespoon olive oil
3 tablespoon balsamic vinegar
3 tablespoon snipped fresh basil or 2 teaspoons dried basil, crushed
0.25 teaspoon salt
0.125 teaspoon ground black pepper
1 6 ounce package fresh baby spinach or spinach
1 cup seeded and chopped roma tomatoes (3 medium)
0.25 cup shredded Parmesan cheese (1 ounce)

Steps:

  • Cook pasta according to package directions; drain. Rinse with cold water; drain again. Meanwhile, coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Add chicken, mushrooms, onion, and garlic; cook for 8 to 10 minutes or until chicken is no longer pink and vegetables are tender, stirring occasionally. Cool slightly.
  • In an extra-large bowl combine cooked pasta and chicken mixture. For vinaigrette, in a small screw-top jar combine oil, vinegar, basil, salt, and pepper. Cover and shake well.
  • Pour vinaigrette over pasta mixture; toss gently to coat. Add spinach, tomatoes, and cheese; toss gently to combine.

Nutrition Facts : Calories 374 kcal, Carbohydrate 38 g, Cholesterol 41 mg, Protein 22 g, SaturatedFat 3 g, Sodium 371 mg, Sugar 5 g, Fat 15 g, UnsaturatedFat 9 g

CHICKEN AND SPINACH PASTA SALAD



Chicken and Spinach Pasta Salad image

My family loves pasta salads, but usually they have too much mayonnaise or oily dressing. Using hummus gives this dish a great taste and texture, while also increasing its nutritional profile. Adding chicken (store-bought rotisserie chicken works well), makes this pasta salad a complete meal. -Jenny Lynch, Rock Island, Illinois

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10

8 ounces uncooked whole wheat rotini
1/2 cup hummus
3 tablespoons Italian salad dressing
1/4 teaspoon salt
1/8 teaspoon pepper
4 cups fresh baby spinach
1 cup cubed cooked chicken breast
2 cups cherry tomatoes, halved
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup crumbled feta cheese

Steps:

  • Cook pasta according to package directions for al dente. Drain and rinse with cold water., Combine hummus, salad dressing, salt and pepper in a large bowl. Add pasta; toss to coat. Stir in spinach, chicken, tomatoes and olives. Sprinkle with feta. Serve immediately.

Nutrition Facts : Calories 263 calories, Fat 6g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 405mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 7g fiber), Protein 16g protein. Diabetic exchanges

CHICKEN SPINACH PASTA SALAD



Chicken Spinach Pasta Salad image

Since we grow and harvest our own spinach, we use it in lots of dishes. One of our favorite ways to enjoy it is in this pasta salad.-Ruby Pyles, Myersville, Maryland

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12-16 servings.

Number Of Ingredients 16

4 cups torn fresh spinach
4 cups cooked spiral pasta
4 cups cubed cooked chicken
2-1/2 cups sliced celery
2 cups green grapes, halved
1 cup fresh snow peas
1 medium tomato, chopped
3 green onions, sliced
DRESSING:
1/2 cup vegetable oil
1/4 cup sugar
2 tablespoons vinegar
2 tablespoons minced fresh parsley
1 teaspoon salt
1 teaspoon lemon juice
1/2 teaspoon finely chopped onion

Steps:

  • In a large bowl, combine the first eight ingredients. In a small bowl, whisk together dressing ingredients; pour over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 212 calories, Fat 10g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 203mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 2g fiber), Protein 13g protein.

CHICKEN, SPINACH, AND CHEESE PASTA BAKE



Chicken, Spinach, and Cheese Pasta Bake image

Pasta, chicken, spinach, and cheese baked to bubbly perfection.

Provided by jr911

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 8

Number Of Ingredients 8

1 (8 ounce) package penne pasta
1 teaspoon olive oil
1 onion, chopped
3 cups chopped cooked chicken
1 (14 ounce) can Italian-style diced tomatoes
1 (10 ounce) package spinach
1 (8 ounce) package cream cheese, softened
1 ½ cups shredded mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until tender, 5 to 7 minutes.
  • Mix penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese together in a baking dish until the cream cheese melts and coats everything. Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.

Nutrition Facts : Calories 544.2 calories, Carbohydrate 53.2 g, Cholesterol 85.3 mg, Fat 21.7 g, Fiber 6.4 g, Protein 34.2 g, SaturatedFat 10.2 g, Sodium 331.9 mg, Sugar 3.2 g

SPINACH CHICKEN PASTA SALAD



Spinach Chicken Pasta Salad image

I got this recipe from my friend forever ago and her Mom used it in her catering business. It's a great salad for parties because it's filling and a little goes a long way!

Provided by Janie Marie

Categories     Spinach

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 14

1/4 cup sesame seeds
1/4 cup chopped fresh parsley
1/3 cup red wine vinegar
1/3 cup low sodium soy sauce
3/4 cup canola oil or 3/4 cup vegetable oil
3 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped green onion
1/4 cup sliced almonds (saute almonds in butter and sugar)
1 bunch fresh spinach, broken in bite size pieces
1 (12 ounce) package No Yolks egg noodle substitute, cooked and chilled
4 large organic chicken breasts, cooked and cut in bite sized pieces
1 dash mongolian fire oil (optional)

Steps:

  • Mix in bowl all ingredients except spinach, noodles and chicken. Stir well. Add spinach, noodles and chicken. Toss and serve chilled. Serves 6-8 people and makes great leftovers for several days.

Nutrition Facts : Calories 495.9, Fat 41.4, SaturatedFat 5.1, Cholesterol 61.9, Sodium 677.7, Carbohydrate 8.3, Fiber 2.8, Sugar 3, Protein 24.6

GRILLED CHICKEN-SPINACH PASTA SALAD



Grilled Chicken-Spinach Pasta Salad image

Perfectly grilled chicken. Fresh lime juice and zest. Fresh chopped thyme. It's details like these that add up to an above-average pasta salad.

Provided by My Food and Family

Categories     Home

Time 1h25m

Yield 6 servings

Number Of Ingredients 10

1/2 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
1 tsp. zest and 1/4 cup juice from 1 lime
2 Tbsp. GREY POUPON Savory Honey Mustard
1 clove garlic, minced
1/8 tsp. ground black pepper
1 lb. boneless skinless chicken breasts, grilled, sliced
3 cups whole wheat rotini pasta, cooked
1 red bell pepper, chopped
1 pkg. (10 oz.) frozen chopped spinach, cooked
1 Tbsp. chopped fresh thyme

Steps:

  • Mix dressing, lime zest, juice, mustard, garlic and black pepper until blended.
  • Combine chicken, pasta, vegetables and thyme in large bowl. Add half the dressing mixture; mix lightly. Refrigerate 1 hour.
  • Add remaining dressing mixture to chicken mixture just before serving; mix lightly.

Nutrition Facts : Calories 220, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 40 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 17 g

COLD CHICKEN PASTA SALAD



Cold Chicken Pasta Salad image

A very fresh take on pasta salad. Tweak to your liking with different veggies.

Provided by Say-Rah

Categories     Salad     100+ Pasta Salad Recipes

Time 3h21m

Yield 6

Number Of Ingredients 14

⅓ cup olive oil
3 tablespoons red wine vinegar
1 ½ tablespoons lemon juice
1 ½ tablespoons white sugar
1 ½ tablespoons grated onion
1 ½ teaspoons seasoned salt
1 ½ teaspoons dried basil
2 ½ cups water
2 cubes chicken bouillon
4 skinless, boneless chicken breasts
¼ cup chopped onion
1 (8 ounce) package vermicelli pasta, broken into 2-inch pieces
1 (14 ounce) can plain artichoke hearts, quartered
1 pint cherry tomatoes

Steps:

  • Whisk olive oil, red wine vinegar, lemon juice, sugar, grated onion, seasoned salt, and basil together in a bowl to make dressing. Transfer to the refrigerator.
  • Combine water and chicken bouillon cubes in a saucepan. Heat over medium heat, stirring until bouillon cubes are dissolved, about 5 minutes. Add chicken breasts and onion; simmer until chicken is no longer pink in the center, about 45 minutes.
  • Transfer chicken to a cutting board using a slotted spoon. Reserve broth in the saucepan. Cool chicken until easily handled, 5 to 10 minutes. Chop coarsely.
  • Pour several cups of water into the reserved broth in the saucepan; bring to a boil. Stir in vermicelli and cook until tender, about 6 minutes. Drain.
  • Mix dressing, chicken, and vermicelli together in a bowl. Add artichoke hearts and toss to combine. Refrigerate until flavors combine, 2 to 6 hours. Mix in tomatoes before serving.

Nutrition Facts : Calories 373.9 calories, Carbohydrate 39.7 g, Cholesterol 39.2 mg, Fat 14.7 g, Fiber 3.5 g, Protein 22 g, SaturatedFat 2.3 g, Sodium 898.3 mg, Sugar 4.9 g

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