Citrus Chicken Pasta Salad Recipes

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LEMON-BASIL CHICKEN-PASTA SALAD



Lemon-Basil Chicken-Pasta Salad image

Make a chicken pasta salad for dinner tonight. A homemade dressing with garlic, basil and Parm makes it delicious.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 4

Number Of Ingredients 9

1/2 teaspoon salt (for cooking pasta), if desired
2 cups uncooked rotini or rotelle (spiral) pasta (6 oz)
10 asparagus stalks (about 8 oz)
1 clove garlic or 1/8 teaspoon garlic powder
5 oz cooked chicken or turkey
1/2 cup fresh basil leaves
1/2 cup shredded Parmesan cheese (2 oz)
1/4 cup olive or vegetable oil
1 tablespoon grated lemon peel

Steps:

  • Fill a 4-quart Dutch oven about half full of water. Add 1/2 teaspoon salt if desired. Cover with lid; heat over high heat until water is boiling rapidly. Add the pasta. Heat to boiling again. Boil uncovered 9 to 11 minutes, stirring frequently, until tender but not mushy. While water is heating and pasta is cooking, continue with recipe.
  • Break off and discard the tough ends of the asparagus stalks where they snap easily; wash asparagus. Cut asparagus into 1-inch pieces to measure 2 cups. Add asparagus to the pasta during the last 2 to 3 minutes of cooking.
  • Peel and finely chop the garlic. Cut the chicken into 1/2-inch cubes to measure about 2 cups. Tear the basil leaves lengthwise into narrow strips.
  • Place strainer or colander in the sink. Pour pasta and asparagus in the strainer to drain. Rinse with cold water; drain.
  • In a large glass or plastic bowl, toss pasta, asparagus and chicken. Stir in garlic, basil, cheese, oil and lemon peel. Cover with plastic wrap; refrigerate 1 to 2 hours or until chilled.

Nutrition Facts : Calories 440, Carbohydrate 39 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 3 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 1 g, TransFat 0 g

LEMON-CHICKEN PASTA SALAD



Lemon-Chicken Pasta Salad image

Fresh lemon, pea pods and almonds give this 30-minute salad its pizzazz.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 8

1 box Betty Crocker™ Suddenly Salad® ranch & bacon pasta salad mix
1 cup mayonnaise
2 teaspoons grated lemon peel
2 tablespoons fresh lemon juice
2 cups cubed cooked chicken
1 1/2 cups snow pea pods, strings removed, cut diagonally into 1/2-inch pieces
1/2 cup sliced almonds
Leaf lettuce, if desired

Steps:

  • Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
  • Drain pasta; rinse with cold water. Shake to drain well.
  • In large bowl, stir together seasoning mix, mayonnaise, lemon peel and lemon juice. Stir in chicken, pea pods and almonds. Serve on lettuce leaves. Serve immediately, or refrigerate.

Nutrition Facts : Calories 800, Carbohydrate 43 g, Cholesterol 80 mg, Fat 9, Fiber 3 g, Protein 31 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 7 g, TransFat 0 g

GRILLED LEMON PEPPER CHICKEN PASTA SALAD



Grilled Lemon Pepper Chicken Pasta Salad image

From Penzy's. I used their salt-free lemon pepper seasoning. I was a little leary about using oranges with broccoli but the salad was refreshing. From the flyer: The combination of grilled chicken, pasta, oranges and a light citrus vinaigrette will brighten any summer picnic. The salad is an excellent way to use leftover grilled chicken.

Provided by LaJuneBug

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs boneless chicken breasts, spilt (4)
3 tablespoons lemon pepper seasoning, divided
1 lb dry pasta, any shape (corkscrews are fun)
2 oranges, cut into segments (see TIP below)
4 celery ribs, minced (about 1 cup)
1 bunch broccoli, cut into florets
1 medium onion, minced (about 1 cup)
1/3 cup rice wine vinegar
2/3 cup vegetable oil (for vinaigrette)
1 tablespoon vegetable oil (for cooked noodles)
2 tablespoons honey
1 tablespoon water

Steps:

  • Place the chicken on a plate and rub both sides of the chicken fillets with 1-2 Tablespoons lemon pepper. Cover with plastic wrap and refrigerate for about 1 hour to let the flavors develop.
  • While the chicken is in the fridge, get the grill ready. When the coals are ready, spray the grill with a nonstick spray and place the chicken on the grill.
  • Cook for about 6 minutes and turn over. Cook for another six minutes. Put the chicken on a plate to rest and to collect the juices.
  • While the chicken is marinading, get a large pot of water boiling and put in the pasta noodles. Bring back to a boil, stirring the noodles so they don't stick to the bottom. Reduce the heat to a simmer and continue to cook for about 7-11 minutes (or until the noodles are tender).
  • Drain off the hot water and run a stream of cool water over the noodles until they are cold. Drain off most of the water, add 1 Tablespoon vegetable oil to prevent the noodles from sticking, and drain into a colander.
  • To cook the broccoli florets, get a large saucepan with about 3 inches of water in it on the stove. Bring the water to a boil and put the broccoli in and toss to cook evenly. It only needs to cook for about 2-3 minutes, drain off all the water and run cold water on the florets to cool them off and stop the cooking process so they won't be mushy.
  • All of these steps can be done ahead of time to make the salad easy to assemble. To make the dressing right in the bowl for the salad, place 1 Tablespoon lemon pepper with 1 Tablespoon water in a large serving bowl and let stand for 5 minutes. With a whisk, blend in the vinegar, oil, mustard, and honey.
  • Slice the chicken into 1 inch cubes and put in the bowl with the dressing, adding the cooked pasta, broccoli, celery, oranges, and onion. Toss to coat.
  • TIP: To get the segments from the orange, with a sharp paring knife, cut off the top and bottom of the orange so it will sit evenly on the cutting surface. Using the paring knife, cut down along the peel, following the shape of the fruit, removing any peel and white rind. Hold the fruit in your hand and carefully cut along both sides of each segment, going towards the center to free each segment. If you do this over a plate, you get all the beautiful juices from the fruit to add to the vinaigrette.

Nutrition Facts : Calories 1198.7, Fat 58, SaturatedFat 10.1, Cholesterol 109, Sodium 196.4, Carbohydrate 115.5, Fiber 10.2, Sugar 21.3, Protein 55.8

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

ORANGE CHICKEN PASTA SALAD



Orange Chicken Pasta Salad image

Dining alone? Try this colorful salad from Mary Lewis of Norman, Oklahoma. Refreshing mandarin oranges and a creamy citrus dressing complement tender cubes of chicken, pasta spirals, veggies and sliced red grapes. Truly, it's an entree in itself!

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 1 serving.

Number Of Ingredients 10

1/2 cup uncooked spiral pasta
1/2 cup cubed cooked chicken breast
1/4 cup mandarin oranges
1/4 cup chopped cucumber
1/4 cup halved seedless red grapes
1 green onion, sliced
ORANGE VINAIGRETTE:
3 tablespoons orange juice concentrate
1 tablespoon white vinegar
1 tablespoon olive oil

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. In a small bowl, combine the pasta, chicken, oranges, cucumber, grapes and onion. , In another bowl, whisk the vinaigrette ingredients. Drizzle over salad and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 529 calories, Fat 17g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 52mg sodium, Carbohydrate 67g carbohydrate (35g sugars, Fiber 2g fiber), Protein 28g protein.

CITRUS CHICKEN PASTA SALAD



Citrus Chicken Pasta Salad image

A light flavorful summer salad that is wonderful pool side. Cool and refreshing on a hot summer afternoon! Created this one for a ladies only pool party!

Provided by lizataylor65

Categories     Summer

Time 40m

Yield 10 cups, 6-8 serving(s)

Number Of Ingredients 13

4 -5 chicken tenders
1 cup orzo
1 English cucumber, quartered and chopped
3 chopped scallions
1 cup fresh orange section (about 5 oranges)
1/2 cup fresh squeezed orange juice
2 limes, zest of
1/4 cup lime juice
1/4 cup olive oil
1 tablespoon fresh grated ginger
1 cup toasted sliced almonds
1/4 cup chopped fresh basil
salt and pepper

Steps:

  • Salt and pepper chicken grill or broil till done.
  • Chop chicken and set aside.
  • Prepare orzo according to package directions.
  • Allow orzo to cool in large bowl.
  • Then add remaining ingredients with the chopped chicken.
  • Stir well and chill 1 hour.

Nutrition Facts : Calories 360.2, Fat 21.8, SaturatedFat 2.3, Sodium 4.8, Carbohydrate 35, Fiber 5, Sugar 7.4, Protein 9.8

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