Chickenpastasalad Recipes

CHICKEN PASTA SALAD

Steps:

• In a large bowl, toss the pasta, chicken, oil and garlic powder. Cover and chill. In a small bowl, combine the mayonnaise, salad dressing, mustard, curry powder, salt and pepper; cover and chill. Just before serving, add the red pepper, tomato, carrot and dressing to pasta mixture; gently toss to coat.

CHICKEN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and pour pasta into a large dish.
• Stir in the corn, mushrooms, celery, onions, olives, bell pepper and cheese.
• In a separate bowl, whisk together the salad dressing and mayonnaise, then pour this mixture over the salad and toss again, to coat. Add flaked chicken and toss gently a final time.

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.

BEST CHICKEN PASTA SALAD

Steps:

• Preheat an outdoor grill for high heat. Place breasts into a glass baking dish and marinate in steak sauce for 15 to 60 minutes.
• Grill chicken until no longer pink and the juices run clear. Remove from grill, and chop into bite-size pieces.
• To a large pot of boiling water, add bouillon cubes and pasta. Cook pasta until al dente. Drain, and rinse under cold water.
• In a large bowl, combine chicken, pasta, onion, avocados and tomatoes. Mix in salad dressing, cover, and refrigerate until chilled.

EASY CHICKEN/PASTA SALAD

Steps:

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

CHICKEN & PASTA SALAD

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.

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.

CHICKEN PASTA SALAD

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.