Warm Chicken Pasta Salad Recipes

WARM CHICKEN PASTA SALAD

Steps:

• Rinse basil, shake dry, pluck 5 leaves and chop finely. Squeeze lemon. Measure 1 tablespoon juice and mix with the chopped basil and the ricotta. Season with salt and pepper.
• Clean arugula, rinse and spin dry.
• Mix 2 tablespoons lemon juice with honey and season with salt and pepper. Whisk in 1 tablespoon olive oil.
• Lightly toast the pine nuts in a dry skillet. Remove and set aside.
• Rinse chicken breasts and pat dry. Season with salt and pepper. Heat the remaining oil in the skillet. Fry chicken on each side for 3-4 minutes.
• Add enough water to cover the bottom of the skillet. Cover and cook over medium heat for an additional 4 minutes. If necessary, pour in some more water.
• Meanwhile, cook pasta according to package directions in plenty of boiling salted water until al dente.
• Rinse the tomatoes, cut into quarters, remove seeds and cut into fine strips.
• Remove chicken from skillet, let cool slightly and dice.
• Drain the pasta and while still warm, mix with chicken, tomatoes and pine nuts in a bowl.
• Fold in sauce and arugula leaves. Dollop ricotta on the salad in small spoonfuls and serve immediately.

WARM CHICKEN AND PASTA SALAD

Steps:

• Cook and drain pasta as per package instructions.
• Meanwhile, in a skillet, heat olive oil over medium heat.
• Cook onion in oil for about 2 mintes, stirring frequently.
• Add garlic, vinegar, veg. Oil, tomatoes and chicken.
• Cook2 to 3 minutes, stirring occasionally, until hot.
• Stir in spinach and cook until it starts to wilt.
• In large serving bowl, toss pasta with chicken mixture.
• Top with cheese.

CREAMY CHICKEN AND PASTA SALAD

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.

GARLIC AND HERB CHICKEN PASTA SALAD

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.

HOT ITALIAN CHICKEN & PASTA SALAD WITH PARMESAN

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, sprinkle chicken with dry dressing mix; toss to coat. Heat 1 Tbsp. oil in large skillet on medium heat. Add chicken; cook and stir 4 min. or until done.
• Drain pasta; place in large bowl. Add remaining oil, chicken and all remaining ingredients; mix lightly.

COLD CHICKEN PASTA SALAD

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.

CHICKEN & PASTA SALAD

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.