Party Size Pasta Chicken Salad Recipes

PASTA SALAD FOR A CROWD

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.
• While pasta is boiling, steam broccoli, one bag at a time, in a microwave per directions on the package, 4 to 6 minutes.
• Rinse cooked pasta in a colander until completely cool. Return to the pot. Add broccoli, tomatoes, salad dressing, Cheddar cheese, salt, pepper, garlic powder, and onion powder. Mix well. Refrigerate until chilled, 30 minutes to 1 hour. Serve cold.

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.

SUMMERTIME CHICKEN AND PASTA SALAD

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.

BEST EVER PASTA SALAD WITH CHICKEN

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.
• In a medium bowl, whisk together the oil, vinegar, tarragon, dill, salt, mustard, pimento, capers and pepper. Seat aside.
• In a large bowl, toss together the pasta, green pepper, Havarti, green onions and chicken. Add dressing to taste and toss to coat.

PASTA CHICKEN SALAD

Steps:

• Grill chicken, covered, over medium heat or broil 4 in. from heat for 4-6 minutes on each side or until a thermometer reads 170°. Set aside., Cook pasta according to package directions. Meanwhile, in a large serving bowl, combine the salad greens, artichokes, olives and tomatoes. Cube chicken. Drain pasta and rinse in cold water; add pasta and chicken to salad greens., Drizzle dressing over salad; sprinkle with walnuts and cheese. Toss to coat. Serve immediately.