Ultimate Chicken Pasta Salad Recipes

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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
Calories410
Carbohydrate58 g
Cholesterol25 mg
Fat1
Fiber4 g
Protein18 g
SaturatedFat2 g
ServingSize1 Serving
Sodium290 mg
Sugar17 g
TransFat0 g

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.

BEST CHICKEN PASTA SALAD



Best Chicken Pasta Salad image

This wonderful chicken and pasta salad is perfect for any ladies' luncheon, yet hearty enough for bigger supper appetites.

Provided by DPW

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 3h

Yield 8

Number Of Ingredients 8

2 boneless, skinless chicken breast halves
¾ cup steak sauce
1 (12 ounce) package fusilli pasta
2 cubes chicken bouillon
1 Vidalia onion, diced
2 avocados - peeled, pitted and diced
1 cup halved cherry tomatoes
1 cup Ranch-style salad dressing
Calories475.9 calories
Carbohydrate43.6 g
Cholesterol41.9 mg
Fat25.5 g
Fiber6 g
Protein20.3 g
SaturatedFat4.1 g
Sodium953.6 mg
Sugar4.1 g

Steps:

  • Preheat an outdoor grill for high heat. Place breasts into a glass baking dish and marinate in steak sauce for 15 to 60 minutes.
  • Grill chicken until no longer pink and the juices run clear. Remove from grill, and chop into bite-size pieces.
  • To a large pot of boiling water, add bouillon cubes and pasta. Cook pasta until al dente. Drain, and rinse under cold water.
  • In a large bowl, combine chicken, pasta, onion, avocados and tomatoes. Mix in salad dressing, cover, and refrigerate until chilled.

CHICKEN PASTA SALAD



Chicken Pasta Salad image

This is a super easy but wonderfully tasty salad recipe I picked up years ago which has become a summer tradition with my family! The ingredients and proportions are adjustable to personal preference.

Provided by LIL ONE

Categories     Salad     100+ Pasta Salad Recipes     Chicken Pasta Salad Recipes

Time 40m

Yield 5

Number Of Ingredients 12

½ pound uncooked pasta of your choice
1 cup frozen corn kernels, thawed
1 cup sliced mushrooms
½ cup diced celery
¼ cup minced onion
½ cup sliced green olives
½ cup diced green bell pepper
1 cup shredded Cheddar cheese
¾ cup Italian-style salad dressing
½ cup mayonnaise
2 (10 ounce) cans chunk chicken, drained
salt and pepper to taste
Calories776.8 calories
Carbohydrate47.2 g
Cholesterol106.8 mg
Fat48.7 g
Fiber3.2 g
Protein39.7 g
SaturatedFat13 g
Sodium1793.7 mg
Sugar7.2 g

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 and pour pasta into a large dish.
  • Stir in the corn, mushrooms, celery, onions, olives, bell pepper and cheese.
  • In a separate bowl, whisk together the salad dressing and mayonnaise, then pour this mixture over the salad and toss again, to coat. Add flaked chicken and toss gently a final time.

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
Calories373.9 calories
Carbohydrate39.7 g
Cholesterol39.2 mg
Fat14.7 g
Fiber3.5 g
Protein22 g
SaturatedFat2.3 g
Sodium898.3 mg
Sugar4.9 g

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.

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