Pasta Salad With Chicken And Spinach Recipes

CHICKEN SPINACH PASTA SALAD

Chicken Spinach Pasta Salad image

Since we grow and harvest our own spinach, we use it in lots of dishes. One of our favorite ways to enjoy it is in this pasta salad.-Ruby Pyles, Myersville, Maryland

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12-16 servings.

Number Of Ingredients 16

Ingredients

4 cups torn fresh spinach
4 cups cooked spiral pasta
4 cups cubed cooked chicken
2-1/2 cups sliced celery
2 cups green grapes, halved
1 cup fresh snow peas
1 medium tomato, chopped
3 green onions, sliced
DRESSING:
1/2 cup vegetable oil
1/4 cup sugar
2 tablespoons vinegar
2 tablespoons minced fresh parsley
1 teaspoon salt
1 teaspoon lemon juice
1/2 teaspoon finely chopped onion

Steps:

In a large bowl, combine the first eight ingredients. In a small bowl, whisk together dressing ingredients; pour over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 212 calories, Fat 10g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 203mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 2g fiber), Protein 13g protein.

SPINACH PASTA SALAD

Spinach Pasta Salad image

Tangy, garlicky, peppery pasta salad stays fresh for days making it perfect for lunches throughout the week or for an easy make-ahead dinner.

Provided by Mary Younkin

Categories Main Course

Time 20m

Number Of Ingredients 10

Ingredients

8 ounces bowtie pasta
1/2 very small red onion (thinly sliced and cut into 1-inch pieces, about 1/4 cup)
3 large cloves garlic (minced)
6 tablespoons olive oil
1/4 cup red wine vinegar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 cups baby spinach
2 cups grape tomatoes (halved)
grated fresh Parmesan (optional)

Steps:

Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta.
While the pasta is cooking, place the onions and garlic in a large mixing bowl. Add the olive oil and vinegar to cover the onions. When the pasta has been drained, add it to the mixing bowl and toss well. Add the tomatoes and spinach.
Toss everything together to mix well and sprinkle generously with salt and pepper. Taste the salad and add more salt and pepper, as needed. Sprinkle with Parmesan, if desired. Enjoy!

Nutrition Facts : Calories 210 kcal, Carbohydrate 23 g, Protein 4 g, Fat 11 g, SaturatedFat 1 g, Sodium 306 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHICKEN, SPINACH, AND PASTA SALAD

Chicken, Spinach, and Pasta Salad image

Pasta salad isn't always a creamy concoction. Here's proof you can try at your next picnic! A vibrant mix of spinach, tomatoes, mushrooms, chicken and penne is topped with a light balsamic dressing.

Provided by BHG Test Kitchen

Time 30m

Number Of Ingredients 14

Ingredients

6 ounce dried multigrain penne pasta
Nonstick cooking spray
8 ounce skinless, boneless chicken breast halves, cut into 1-inch pieces
1 cup sliced fresh mushrooms
0.25 cup chopped onion
1 clove garlic, minced
3 tablespoon olive oil
3 tablespoon balsamic vinegar
3 tablespoon snipped fresh basil or 2 teaspoons dried basil, crushed
0.25 teaspoon salt
0.125 teaspoon ground black pepper
1 6 ounce package fresh baby spinach or spinach
1 cup seeded and chopped roma tomatoes (3 medium)
0.25 cup shredded Parmesan cheese (1 ounce)

Steps:

Cook pasta according to package directions; drain. Rinse with cold water; drain again. Meanwhile, coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Add chicken, mushrooms, onion, and garlic; cook for 8 to 10 minutes or until chicken is no longer pink and vegetables are tender, stirring occasionally. Cool slightly.
In an extra-large bowl combine cooked pasta and chicken mixture. For vinaigrette, in a small screw-top jar combine oil, vinegar, basil, salt, and pepper. Cover and shake well.
Pour vinaigrette over pasta mixture; toss gently to coat. Add spinach, tomatoes, and cheese; toss gently to combine.

Nutrition Facts : Calories 374 kcal, Carbohydrate 38 g, Cholesterol 41 mg, Protein 22 g, SaturatedFat 3 g, Sodium 371 mg, Sugar 5 g, Fat 15 g, UnsaturatedFat 9 g

CHICKEN AND SPINACH PASTA SALAD

Chicken and Spinach Pasta Salad image

My family loves pasta salads, but usually they have too much mayonnaise or oily dressing. Using hummus gives this dish a great taste and texture, while also increasing its nutritional profile. Adding chicken (store-bought rotisserie chicken works well), makes this pasta salad a complete meal. -Jenny Lynch, Rock Island, Illinois

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

8 ounces uncooked whole wheat rotini
1/2 cup hummus
3 tablespoons Italian salad dressing
1/4 teaspoon salt
1/8 teaspoon pepper
4 cups fresh baby spinach
1 cup cubed cooked chicken breast
2 cups cherry tomatoes, halved
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup crumbled feta cheese

Steps:

Cook pasta according to package directions for al dente. Drain and rinse with cold water., Combine hummus, salad dressing, salt and pepper in a large bowl. Add pasta; toss to coat. Stir in spinach, chicken, tomatoes and olives. Sprinkle with feta. Serve immediately.

Nutrition Facts : Calories 263 calories, Fat 6g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 405mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 7g fiber), Protein 16g protein. Diabetic exchanges

SPINACH CHICKEN SALAD

Spinach Chicken Salad image

Dazzle your hungry visitors with this crunchy salad. It showcases an interesting mixture of chicken, pasta, spinach and other vegetables. The delectable dressing complements the colorful ingredients. A hearty plateful makes a satisfying entree. -Janet Mooberry, Peoria, Illinois

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 18

Ingredients

5 cups cubed cooked chicken (about 3 whole breasts)
2 cups green grape halves
1 cup snow peas
2 cups packed torn spinach
2-1/2 cups sliced celery
7 ounces spiral pasta or elbow macaroni, cooked and drained
1 jar (6 ounces) marinated artichoke hearts, drained and quartered
1/2 large cucumber, sliced
3 green onions with tops, sliced
Large spinach leaves and orange slices, optional
DRESSING:
1/2 cup canola oil
1/4 cup sugar
2 tablespoons white wine vinegar
1 teaspoon salt
1/2 teaspoon dried minced onion
1 teaspoon lemon juice
2 tablespoons minced fresh parsley

Steps:

In a large bowl, combine the chicken, grapes, peas, spinach, celery, pasta, artichoke hearts, cucumber and green onions. Cover and refrigerate. In a small bowl, whisk the remaining ingredients. Cover and refrigerate. , Just before serving, whisk dressing and pour over salad; toss to coat. If desired, serve on a spinach leaves and garnish with oranges.

Nutrition Facts : Calories 313 calories, Fat 16g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 396mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 3g fiber), Protein 22g protein.

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