Pasta Salad Recipe With Chicken

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CHICKEN PASTA SALAD WITH CREAMY DRESSING



Chicken Pasta Salad with Creamy Dressing image

Recipe video above. This is a big batch Chicken Pasta Salad with plenty of creamy dressing, lightened up using a combination of sour cream and mayonnaise so it's not excessively oil. Make it today, enjoy it for days!After a no mayo version? Use a Creamy Yogurt Dressing instead.

Provided by Nagi

Categories     Lunch     Pasta     Salad meal

Number Of Ingredients 18

500g / 1 lb macaroni / elbow pasta ((or other pasta of choice))
1 tbsp salt ((to cook pasta))
3 cups cooked chicken (, shredded or finely chopped (Note 1))
150g / 5 oz bacon (, chopped)
2 celery stalks (, finely sliced)
1 red capsicum / bell pepper (, finely diced)
2 green onions (, finely sliced)
2 carrots ((medium), shredded using standard box grater)
2 cups shredded cheese (cheddar, tasty, Colby)
2 avocados ((small/medium), cut into bite size pieces (optional))
1 cup mayonnaise (, whole egg best (Hellmann's, Best Foods, S&W or other whole egg mayonnaise))
1 cup sour cream (, full fat (low fat ok too))
3 tbsp cider vinegar
1 tbsp Dijon mustard
4 tsp sugar
1 1/2 tsp garlic powder
2 tsp salt
1 tsp pepper

Steps:

  • Cook pasta: Bring a large pot of water to the boil. Add salt, then cook pasta per packet directions. Drain well, let cool.
  • Dressing: Mix Dressing ingredients in a bowl. Set aside 10 minutes+.
  • Cook bacon: Place bacon in a cold non-stick skillet (Note X). Turn stove on to medium high, then cook bacon until golden. Drain on paper towels.
  • Toss! Place cooked pasta in a large bowl along with all the Pasta Salad ingredients, reserving some bacon for garnish. Pour over Dressing, then toss well.
  • Set aside for 20 minutes. Transfer to serving bowl, sprinkle with remaining bacon. Serve!
  • Storage: Keeps for 3 - 4 days in the fridge. Best to bring to room temp before serving!

Nutrition Facts : Calories 548 kcal, Carbohydrate 37 g, Protein 24 g, Fat 33 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 76 mg, Sodium 1355 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

CHICKEN PASTA SALAD



Chicken Pasta Salad image

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

1 package (16 ounces) bow tie or spiral pasta, cooked and drained
3 cups cubed cooked chicken
2 tablespoons olive oil
1/4 to 1/2 teaspoon garlic powder
1 cup mayonnaise
1/2 cup Caesar or Parmesan salad dressing
1 tablespoon honey mustard or other prepared mustard
2 to 3 teaspoons curry powder
1 teaspoon salt
1/4 teaspoon pepper
1 sweet red pepper, chopped
1 large tomato, chopped
1 cup shredded carrot

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.

CREAMY CHICKEN AND PASTA SALAD



Creamy Chicken and Pasta Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
8 ounces tubetti or other small tube-shaped pasta
1 1/4 cups 2% percent Greek yogurt
1/2 cup mayonnaise
2 teaspoons apple cider vinegar
1 teaspoon dijon mustard
1/3 cup chopped fresh dill
1 tablespoon chopped fresh chives
1 rotisserie chicken
2 stalks celery, chopped
1 Kirby cucumber, peeled, halved lengthwise, seeded and chopped
Freshly ground pepper
8 cups mesclun greens

Steps:

  • Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking.
  • Meanwhile, whisk the yogurt, mayonnaise, 1/4 cup water, the vinegar, mustard, dill, chives and 2 teaspoons salt in a medium bowl. Remove the skin from the chicken and shred the meat into large pieces. Add the chicken, celery and cucumber to the dressing and gently stir to combine.
  • Shake the excess water from the pasta and add it to the chicken salad. Season with pepper and toss. Serve over the greens.

Nutrition Facts : Calories 672, Fat 32 grams, SaturatedFat 6 grams, Cholesterol 114 milligrams, Sodium 1724 milligrams, Carbohydrate 56 grams, Fiber 6 grams, Protein 44 grams

GARLIC AND HERB CHICKEN PASTA SALAD



Garlic and Herb Chicken Pasta Salad image

Provided by Tregaye Fraser

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 16

1 pound fusilli pasta
1/3 cup extra-virgin olive oil
3 tablespoons lemon juice
1 teaspoon honey
1/2 recipe Chicken, Spinach and Artichoke Base, recipe follows
1 cup sliced grape tomatoes
1 cup diced fresh mozzarella
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground black pepper
Two 9-ounce bags refrigerated grilled garlic and herb chicken breast
One 14-ounce can artichoke hearts, drained and roughly chopped
One 5-ounce bag fresh spinach
1 tablespoon extra-virgin olive oil
Pinch of red pepper flakes
Kosher salt and freshly ground black pepper

Steps:

  • Bring a large pot of water to a boil. Cook the fusilli according to the package directions. Drain and set aside.
  • In a large bowl, whisk together the olive oil, lemon juice and honey. Add the Chicken, Spinach and Artichoke Base, fusilli, tomatoes, mozzarella, basil and parsley and toss to coat. Taste and adjust the seasoning with salt and pepper. Transfer to a serving bowl.
  • Cut the chicken into bite-size piece. In a large bowl, toss together the chicken, artichoke hearts, spinach and olive oil. Season to taste with red pepper flakes, salt and black pepper.

CHICKEN CLUB PASTA SALAD



Chicken Club Pasta Salad image

Chicken club sandwich-style pasta! Substitute Monterey Jack cheese for the Muenster, if desired.

Provided by Lane J

Categories     Salad     100+ Pasta Salad Recipes     Chicken Pasta Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 10

8 ounces corkscrew-shaped pasta
¾ cup Italian-style salad dressing
¼ cup mayonnaise
2 cups chopped, cooked rotisserie chicken
12 slices crispy cooked bacon, crumbled
1 cup cubed Muenster cheese
1 cup chopped celery
1 cup chopped green bell pepper
8 ounces cherry tomatoes, halved
1 avocado - peeled, pitted, and chopped

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.

Nutrition Facts : Calories 485.5 calories, Carbohydrate 37.1 g, Cholesterol 47.9 mg, Fat 30.1 g, Fiber 4.6 g, Protein 19.2 g, SaturatedFat 8.1 g, Sodium 723 mg, Sugar 5.2 g

ULTIMATE CHICKEN-PASTA SALAD



Ultimate Chicken-Pasta Salad image

Brunch, box lunch or brown bag? Here's a tasty chicken salad you have to try.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 2h30m

Yield 10

Number Of Ingredients 13

1/3 cup milk
1/3 cup mayonnaise
3 tablespoons sugar
3 tablespoons white wine vinegar
2 teaspoons poppy seed
1/2 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon dry mustard
1 box (16 oz) gemelli pasta
2 cups diced cooked chicken
1 cup sweetened dried cherries
1/2 cup sliced celery
1/2 cup slivered almonds, toasted

Steps:

  • In small bowl, mix dressing ingredients with wire whisk until well blended. Cover; refrigerate until ready to use.
  • Cook and drain pasta as directed on package. Rinse with cold water to cool; drain well.
  • In large bowl, mix cooked pasta, chicken, cherries and celery. Mix dressing mixture again with wire whisk to recombine; pour over salad and toss gently to coat. Refrigerate 1 to 2 hours before serving to chill salad and blend flavors. Stir in almonds.

Nutrition Facts : Calories 410, Carbohydrate 58 g, Cholesterol 25 mg, Fat 1, Fiber 4 g, Protein 18 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 17 g, TransFat 0 g

CHICKEN & PASTA SALAD



Chicken & pasta salad image

For a speedy, superhealthy supper this pasta dish is just the thing - save leftovers for lunch the next day

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 11

1 red pepper , deseeded and thickly sliced
1 red onion , thickly sliced
1 tbsp olive oil
300g penne or fusilli pasta
4 skinless chicken breasts
2 tbsp each chopped thyme and oregano
pinch dried chilli flakes
2 garlic cloves , crushed
150g pack cherry tomato , halved
50g bag rocket
1 tbsp white wine vinegar

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.

Nutrition Facts : Calories 470 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 0.26 milligram of sodium

EASY CHICKEN/PASTA SALAD



Easy Chicken/Pasta Salad image

This is an easy 4 ingredient dinner with plenty of leftovers (unless you have a huge family) Very frugal too- which is good in this economy! This makes a huge amount. We can feed a family of 5 plus have leftovers for lunch the next day! Great for a quick meal coming home from work.

Provided by Daisydukex3

Categories     Chicken

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 4

10 -12 ounces cooked chicken, shredded (leftover chicken works, or shortcuts prebagged work as well....also leftover ham or turkey would be )
8 ounces elbow macaroni (or pasta of your choice)
4 ounces frozen vegetables (we use half a bag of peas & carrots but whatever floats your boat will work ,o)
3/4 cup bottled ranch dressing (measure is approximate, we eyeball it til its the right consistency. Creamy Italian would also be go)

Steps:

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

Nutrition Facts : Calories 289.2, Fat 14.4, SaturatedFat 2.5, Cholesterol 34, Sodium 281.2, Carbohydrate 26, Fiber 1.7, Sugar 1.4, Protein 13.5

CHICKEN PASTA SALAD



Chicken Pasta Salad image

Combine Chicken Salad with pasta for a meal that's ready in minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 6

Chicken Salad
1/2 pound penne, cooked
1 cucumber, peeled and thinly sliced crosswise
1 pint cherry tomatoes, halved
1/2 cup whole almonds, toasted
Romaine or other lettuce, for serving

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.

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