PASTA-CHICKEN SALAD ON WATERMELON WEDGES
Dinner ready in 15 minutes! Enjoy this pasta and chicken salad served with watermelon wedges.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- Cook and drain pasta as directed on package. Rinse with cold water; drain.
- In large bowl, mix pasta, chicken, grapes and onions. In small bowl, mix mayonnaise, milk, mustard and salt; stir into pasta mixture.
- To serve, place 3 watermelon wedges on each of 6 dinner plates. Divide salad evenly among watermelon wedges. Sprinkle with almonds.
Nutrition Facts : Calories 520, Carbohydrate 72 g, Cholesterol 50 mg, Fat 3, Fiber 5 g, Protein 23 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 42 g, TransFat 0 g
WATERMELON WEDGE SALAD
Provided by Food Network Kitchen
Time 10m
Yield 8 wedges
Number Of Ingredients 0
Steps:
- Serve a new kind of wedge salad at your next cookout: Use watermelon in place of iceberg lettuce. Cut a small seedless watermelon into quarters, then cut each quarter in half. Drizzle the wedges with chunky blue cheese dressing and sprinkle with crumbled cooked bacon and chopped chives.
CHICKEN PASTA SALAD
My dad grows incredibly delicious tomatoes and red peppers. This year's crop was especially abundant, so I created this salad combination to take advantage of the bounty. My husband gave this recipe a definite "thumbs up".
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-10 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 487 calories, Fat 29g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 529mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 19g protein.
SUMMERTIME CHICKEN AND PASTA SALAD
This is one of my favorites. My best friend makes this, but I have tweaked it to suit my family's tastes.
Provided by Andrea Parker
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 1h30m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 541.6 calories, Carbohydrate 67.7 g, Cholesterol 195 mg, Fat 18.4 g, Fiber 6.7 g, Protein 29.4 g, SaturatedFat 3.8 g, Sodium 732.6 mg, Sugar 9.6 g
WATERMELON AND CHICKEN SALAD
Steps:
- Combine the dressing ingredients in a jar and shake. Taste and adjust the ginger, sugar and salt.
- Arrange the noodles in 2 little nests on plates. Fan out the chicken slices on top of each. Cut watermelon into 1-inch cubes and arrange on one side with the cucumber slices on the other. Sprinkle with scallions, bamboo shoots or bean sprouts and cilantro or parsley. Serve the dressing on the side.
BEST EVER PASTA SALAD WITH CHICKEN
This is a tasty and filling chicken pasta salad. Perfect served with a croissant and iced tea for a summer luncheon! Enjoy.
Provided by Diane Whitfield
Categories Salad Pasta Salad Chicken Pasta Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 523.1 calories, Carbohydrate 12.2 g, Cholesterol 76.7 mg, Fat 42.9 g, Fiber 1.1 g, Protein 23.5 g, SaturatedFat 12.6 g, Sodium 668 mg, Sugar 1.2 g
PASTA CHICKEN SALAD
Pasta, sun-dried tomatoes, artichokes and olives turn everyday salad mix into a Mediterranean delight. It's also a great way to use up leftover chicken. Thanks to Brandlyn Graham of Clifton, Tennessee for the recipe!
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 349 calories, Fat 12g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 852mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 28g protein.
SESAME PASTA CHICKEN SALAD
A refreshing light pasta salad with a delicious Asian flair. Great for a summer cookout or picnic. Tastes great right away, and even better if you can allow it to marinate for a while.
Provided by ohines
Categories Salad
Time 30m
Yield 10
Number Of Ingredients 12
Steps:
- Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
- 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 pasta, and rinse under cold water until cool. Transfer to a large bowl.
- In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
- Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.
Nutrition Facts : Calories 349 calories, Carbohydrate 38.3 g, Cholesterol 23.9 mg, Fat 15.2 g, Fiber 2.2 g, Protein 15.9 g, SaturatedFat 2.5 g, Sodium 308.1 mg, Sugar 5.5 g
COLD CHICKEN PASTA SALAD
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
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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