Chicken and pasta salad recipe
- Meat and poultry
- Popular chicken
- Easy chicken
- Quick chicken
A super-hearty salad, which is packed full of flavour. Season with your favourite salad dressing.
104 people made this
- 4 skinless, boneless chicken breast fillets
- 1 teaspoon steak seasoning to taste
- 225g fusilli pasta
- 225g mozzarella cheese, cubed
- 1 red onion, chopped
- 1 head romaine lettuce, chopped
- 6 cherry tomatoes, chopped
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Preheat the barbecue for high heat. Season both sides of chicken breast fillets with steak seasoning.
- Lightly oil the barbecue cooking grate. Grill chicken 6 to 8 minutes per side or until juices run clear. Remove from heat, cool and cut into strips.
- Meanwhile, place the pasta in a large pot of lightly salted boiling water. Cook 8 to 10 minutes, until al dente. Drain and rinse with cold water to cool.
- In a large bowl, mix together the cheese, onion, lettuce and tomatoes. Toss with the cooled chicken and pasta to serve.
Alternative cooking methods
You can also cook the chicken under the grill or in a frying pan.
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
Reviews & ratingsAverage global rating:(109)
Reviews in English (77)
I love, love, LOVE this simple recipe! In the summer, we do a lot a "cold noodle salad" dishes - too warm to eat anything otherwise ~ and when I stumbled upon this recipe, I couldn't wait to try it! A twist between a noodle salad and a lettuce salad! You can use a variety of "seasoning" for the chicken (lemon pepper, old bay, etc..) and still be amazing. In addition to the cheese, I shredded some carrots, diced some celery, and sprinkled parmesan overall. Also nice is that each individual can choose their dressing: French, Ranch, Cesar, Raspberry Vingerette, etc... To top it off is that is light but filling meal - perfect for summer evenings! Thanks for the keeper!-20 Jun 2008
Easy, delicious recipe, and simple to adjust to your specific tastes. I pan fried the chicken with steak seasoning instead of grilling, added cubed cheddar and pepper jack cheeses instead of mozzarella. I also added 1/3 cup light mayo mixed with 1/3 cup Italian dressing and poured over all. It makes plenty for leftovers,(only two of us) and I add the shredded lettuce right before serving, so the leftover lettuce doesn't get soggy. Thanks for the great tip of adding steak seasoning on chicken! Will make this again and again!-02 Jan 2005
This is a wonderful salad, my husband would not eat cold pasta salad, but after me asking him to just "try" this loves it and asks me to make it again and again! We use our own dressings that we like and I make it up in a large tupperware container and it lasts 4 or 5 days!-16 Jan 2001
Easy Chicken Pasta Salad – Healthy Main Dish Pasta Salad Recipe!
No need to wreck your brain trying to come up with ideas on what to serve with a pasta salad &ndash this easy chicken pasta salad is a complete meal! If you want to simplify your dinner time, this main dish pasta salad is the way to go!
If you are looking for a main dish that is easy to make, uses simple ingredients, feeds a crowd, is budget-friendly, makes great leftovers and doesn&rsquot require any side dishes to go with it, you have found your perfect recipe! This easy chicken pasta salad recipe fits all these criteria, that&rsquos why it&rsquos an absolute keeper!
When we think of a pasta salad, we often imagine a side salad with a bunch of other food on the table to go with it. In fact, that was the side pasta salad that I was planning to make before I created this recipe on a whim. I felt like having some pasta salad, and was looking for an easy main dish to serve with it. &ldquoWhat should I serve with the pasta salad?&rdquo I thought. &ldquoA rotisserie chicken&rdquo was the answer in my head as I didn&rsquot feel like cooking any more stuff!
So my plan was to make a pasta salad and serve it with the store-bought rotisserie chicken. As I was done with making the pasta salad, I realized that now I have to warm up the chicken for dinner and deal with the logistics of having multiple dishes on the table and having to cut and serve that chicken :) Then this great idea came to me &ndash why not just cut-up that rotisserie chicken meat and toss it in the salad! Then I can be DONE! The whole dinner for the next 2 days will be in that giant pasta salad bowl, and I don&rsquot even have to warm it, and everyone will serve themselves! Yay!
Since the pasta salad is supposed to marinate in the refrigerator, it still tastes amazing the next day, so it makes perfect leftovers! It&rsquos also a great make-ahead dish for entertaining &ndash just make it the day ahead and have less things to deal with on the day of the party :) No reheating needed and no hassle!
This chicken pasta salad is really healthy, and is a great way to get your veggies in. It uses common everyday ingredients &ndash pasta, chicken, tomatoes, cucumbers and bell peppers, tossed and marinated in Italian dressing. Feel free to be creative and add/subtract ingredients to your liking! Don&rsquot like a certain vegetable? Just leave it out :) Gluten-free? Use gluten-free pasta! Want to cut fat? Use fat-free Italian dressing! Pasta salads are very forgiving to substitutions, you really can&rsquot mess that dish up by swapping ingredients.
The main thing you need to remember to get this recipe to turn out right &ndash do not overcook the pasta! Overcooked pasta = soggy pasta salad. The pasta must be al dente (tasting slightly undercooked) &ndash it will soften to the right consistency as it marinates. Al dente pasta is the ultimate secret to a good pasta salad.
Another thing &ndash do not add salt to the salad. Add salt to the boiling water when pasta cooks, but no other salt once the pasta is drained. Salt will release the juice from the veggies and make salad runny. Also, only use cherry tomatoes (not regular tomatoes) as regular tomatoes get mushy while cherry tomatoes stay fresh.
This recipe is great for your wallet too &ndash it makes 8 main-dish servings of pasta salad for $10-$15 total, which is less than $2 per serving &ndash what a great cheap way to feed a crowd on a budget! Pasta salads are also great for picnics and potlucks &ndash this chicken pasta salad will be a hit at your next gathering!
This sweet and crunchy pasta salad is one of our most popular deli items … and now you can make it yourself at home!
6 to 8 servings
1 tablespoon vegetable oil for frying
2 ¼ pounds boneless skinless chicken breasts
1 16-ounce package dry gnocchi or shell pasta
¾ cup thinly sliced celery
¾ cup chopped red onion
1 5-ounce package dried cherries
1 ¼ cups mayonnaise
1 ¼ cups L&B Poppy Seed Dressing
1 ½ teaspoons salt
¼ teaspoon black pepper
1 cup chopped walnuts, toasted
Lettuce or spinach, for serving
- Heat the oil over medium-high heat in a nonstick skillet. Brown the chicken breasts on all sides until the juices run clear, about 15 minutes. Drain and discard the juices.
- Remove the chicken from the pan, cool and cut into cubes. Tip: for even faster prep, use our L&B Deli Pulled Rotisserie Chicken.
- Cook the pasta in boiling, salted water, according to package directions. Drain and rinse with cold water.
- In a large bowl, combine the chicken, pasta, celery, onions and cherries.
- In a small bowl, combine the mayonnaise, L&B Poppy Seed Dressing, salt, and pepper.
- Fold 1 ¾ cups dressing mixture into the salad, cover, and refrigerate several hours or overnight. Note: the remaining dressing mixture should be kept in an airtight container in the refrigerator until ready to serve.
- To serve, fold in the walnuts, add additional dressing if desired, and serve over a bed of your favorite greens.
Give the gift of this customer-favorite recipe printed on a soft, durable, 100% cotton kitchen towel! A great conversation piece and a fun way to share your love of food with friends and family.
- ½ cup low-fat buttermilk
- ¼ cup low-fat plain Greek yogurt
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 ½ teaspoons anchovy paste
- 1 large garlic clove
- ¾ cup finely grated Parmesan cheese, divided
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 8 ounces whole-wheat penne
- 3 cups shredded cooked chicken breast
- 1 pint cherry tomatoes, halved
- 5 cups chopped romaine lettuce
Combine buttermilk, yogurt, oil, lemon juice, mustard, anchovy paste, garlic, 1/2 cup Parmesan and 1/4 teaspoon each salt and pepper in a blender puree on high speed until smooth, about 1 minute. Set aside.
Cook pasta according to package directions, omitting salt. Drain, reserving 1 cup cooking water.
Combine the pasta, chicken, tomatoes, 1/4 cup of the reserved cooking water and the remaining 1/4 teaspoon each salt and pepper in a large bowl. Stir in the buttermilk dressing until thoroughly combined. Stir in additional cooking water as needed for a creamy consistency. Cover and chill for at least 30 minutes or up to 2 days.
Just before serving, stir in lettuce sprinkle with the remaining 1/4 cup Parmesan.
To make ahead: Prepare through Step 3 and refrigerate for up to 2 days.
3 lean protein, 1 1/2 fat, 1 1/2 starch, 1 vegetable, 1/2 high-fat protein
Put the chicken and the hot stock into a saucepan and bring to the boil over a high heat. Reduce the heat to low and simmer for 10–15 minutes, until just cooked through. Using a slotted spoon, remove the chicken from the pan and set aside to cool.
Add the pasta bows to the pan along with a generous pinch of sea salt. Top up with boiling water if necessary and cook the pasta according to the packet instructions. Drain the pasta and rinse under the cold tap. Set aside to drain.
To make the Caesar dressing, put all the ingredients except for the lemon juice in a mini chopper or food processor, season generously with salt and pepper and blitz until smooth. Add the lemon juice to taste.
Roughly chop the chicken and stir into the pasta along with the dressing, croûtons, shredded lettuce and most of the Parmesan, until the pasta is well coated. Season with more black pepper to taste.
Divide the pasta salad between four bowls and garnish with the reserved Parmesan shavings.
Chicken Club Pasta Salad Recipe
The busy life of an adult needs those quick but delicious meals. The difficult thing is the ease of these dishes being available. Fast food is just way too convenient but it is really unhealthy and not that good when compared to homemade food.
There are a few meals to try to make the busy life fueled by homemade food. The slow cooker route is a good one for those that want a hot meal and will be back home on a more consistent basis.
The mix of flavors included in this awesome pasta salad make your mouth water just hearing about them. This combination of Shell pasta, chicken, bacon, veggies and avocado come together to make an unforgettable pasta salad!
However for those of us that don’t know exactly when, there is the cold food route. Give Chicken Club Pasta Salad a try, it is a really good recipe.
No judgement if you eat this whole bowl of chicken salad in one sitting.
This is chicken salad the way I like it. The great thing about this recipe is you can use the steps and ingredients as a basis for your own unique recipe, adding and subtracting whatever makes your skirt fly up.
whole cut up fryer chicken
stalks (to 3 stalks) celery, chopped
whole green onions, chopped
plain yogurt or sour cream
(to 2 tablespoons) brown sugar
Fresh ground black pepper to taste
Small handful of fresh dill, minced
- Rinse chicken thoroughly and place in a large pot of water. Turn on the heat and bring to a boil.
- Reduce heat and simmer until chicken is done (about 45 minutes to an hour). When you are ready, remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all of the meat off the bones, chop into bite-sized chunks and set aside.
- Chop all of your fruits and veggies and place them in a bowl with the chicken.
- In another bowl mix mayonnaise, yogurt (or sour cream), lemon juice, brown sugar and salt and pepper to taste.
- Add the dill (or oregano or cilantro&hellipwhatever makes your skirt fly up) and if you&rsquore feeling a bit brazen throw in a dash of cayenne pepper!
- When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed. Stir in the almonds. If you are feeling naughty, add a sprinkling of bacon bits.
- Allow the salad to chill for several hours (or even overnight). Serve on a bed of lettuce or in a sandwich or heck, eat it straight out of the bowl with a serving spoon. Try it soon&mdashyou&rsquoll love it!
Chicken Salad is like a box of chocolates. You never know what you&rsquore gonna get. Everyone likes chicken salad different ways: ground up and fine, large and chunky, chock full of onions, nuts, and any number of other ingredients. Because of the innumerable combinations of chicken salad, I won&rsquot even consider claiming that this recipe is &ldquothe best&rdquo or &ldquothe greatest.&rdquo Chicken Salad is way too subjective for that. What I will do is show you Chicken Salad&hellipthe way I like it. And the great thing about this recipe is, you can use the steps and ingredients as a basis for your own unique recipe, adding and subtracting whatever makes you skirt fly up.
And that, my friends, is my sole purpose on earth. To help make your skirt fly up. So let&rsquos get started!
The Cast of Characters: 1 whole cut up fryer (that&rsquos simply a whole chicken, cut up and packaged), Mayonnaise, Sour Cream, Salt, Brown Sugar, Pepper, Lemon Juice, Celery, Green Onions, and Grapes.
The first things we&rsquore going to do is cook the chicken. And take note! This is a hugely important &ldquoskill&rdquo (it&rsquos not even difficult enough to be considered a skill) in the kitchen that will open up your cooking world enormously.
And today, I&rsquod like each and every one of you to use the words &ldquohugely&rdquo and &ldquoenormously&rdquo together in the same sentence. Thank you.
Begin by thoroughly rinsing the chicken and placing it in a pot of water.
Turn on the fire and bring pot to a boil. Then reduce the heat to medium-low and continue cooking until chicken is done (no pink or red!), about 45 minutes to 1 hour. Feel free to turn off the stove and let the chicken sit in the pot for a short while after it&rsquos done. You might need to fold a little laundry.
When you&rsquore ready, remove the chicken from the pot and place on a plate.
If you have time, you can allow the chicken to cool, then pick it apart with your fingers. Or if you&rsquore starving, desperate, and in a hurry, you can use two forks. Just pull the meat off the bone&hellip
Until you have a nice pile of chicken. Now, when I make chicken spaghetti or other soups or casseroles, I always keep at least some of the cooked skin in with the meat. But for chicken salad, I&rsquove found that chicken skin isn&rsquot the most palatable thing on earth. So just feed it to your Basset Hound and he&rsquoll be your friend for life.
Next, chop 2 to 3 stalks of celery. I&rsquom not a huge fan of celery, so I chop mine pretty finely. What you&rsquore looking at is one stalk of celery, which I&rsquove sliced into three long slices, then cut in the other direction.
I do love celery leaves, though, so I always chop up some.
You can add as much or as little celery as you&rsquod like. It really does make for a great crunchy contrast to the soft chicken, so don&rsquot skimp too much.
(Water chestnuts are also chunky and crunchy! I add those sometimes.)
Next, cut off the top of three (or so) green onions&hellip
And chop &rsquoem up&mdashwhite parts, green parts, and all.
Now grab a couple of cups of grapes, and cut them in half, lengthwise.
I like to use purple and green because, well&hellipI&rsquom a middle child.
Now, working in batches, just throw your cooked chicken on the cutting board&hellip
And chop it into bite-sized chunks. Again, you can go as small or large as you like. The world is your oyster! And this chicken salad is your pearl.
I love quoting Broadway musicals when I cook. (Can anyone name that song/musical? If you can, you have my admiration.)
I LOVE fresh dill in cold salads. It&rsquos kind of pickle-y without being overpowering. So if you can get your hands on some, chop up a generous amount.
Do you guys go through phases with fresh herbs? A couple of years ago, I couldn&rsquot get enough of rosemary I put it in everything. This year, it&rsquos dill&mdashI can&rsquot stop!
Now throw the chicken into a large bowl&hellip
And add the celery, green onions, and grapes.
And now, let&rsquos make the dressing!
I throw about 1/2 cup of mayonnaise into a bowl&hellip(NOT Miracle Whip, please! Miracle Whip is from the devil.)
&hellipAlong with 1/2 cup plain (absolutely non-flavored) yogurt. And here&rsquos where you can really play with your ingredients: Mayonnaise, Sour Cream, Plain Yogurt, even Buttermilk&mdashfind the combination/permutation you prefer and go with it! Buttermilk makes the mixture slightly more thin, which some folks like.
(Note: You can also use this base to make cole slaw. We&rsquoll try that around the Fourth of July.)
Next, add a tablespoon or two of lemon juice. I prefer it to vinegar, but if vinegar makes your skirt fly up, please use it instead.
Then you can throw in a tablespoon or so of brown sugar. It combats the acidity of the lemon juice, but don&rsquot overdo this ingredient.
Now, whisk it together and give it a little taste.
Next, add PLENTY of salt and pepper. Keep tasting, making sure it&rsquos thoroughly seasoned. REMEMBER: the chicken is totally unflavored and saltless, so the dressing will really need to have enough.
Here&rsquos where you can throw in plenty of fresh, chopped herbs. I used dill, but heck, why couldn&rsquot you use basil or even cilantro? Just don&rsquot skimp&mdashfresh herbs really wakes up chicken salad.
So does a healthy dash of cayenne pepper!
When you&rsquove tasted and seasoned and are satisfied with the flavor, just pour the dressing over the salad ingredients.
Greek Chicken Pasta Salad
Ulcerative colitis patients adhering to a Mediterranean diet rich in inflammation-fighting foods may experience fewer flares. This salad is basically the Med diet in a bowl thanks to ingredients like olive oil and olives, which offer antioxidant polyphenols, plus lean protein and veggies. Get the scoop on how we developed our UC Cooking Club recipes!
- 1 lb. boneless, skinless chicken breasts
- 1 tsp. kosher salt, divided
- ½ tsp. black pepper
- ½ tsp. paprika
- Cooking spray
- 12 oz. dry fusilli or rotini pasta
- 2 tsp. minced fresh garlic
- 2 tsp. Dijon mustard
- 1 Tbsp. finely chopped fresh oregano
- 2 Tbsp. red wine vinegar
- ¼ cup extra-virgin olive oil
- 4 cups fresh baby spinach
- 1 pint cherry tomatoes, halved
- 1 (14-oz.) can artichoke hearts, drained
- 1 (2.25-oz.) can sliced black olives, drained
- ½ cup crumbled feta cheese (optional)
- Season chicken evenly with ½ tsp. salt, black pepper, and paprika. Heat a grill pan over medium-high heat. Coat pan and chicken breasts with cooking spray. Add chicken cook 5 minutes on each side or until done. Remove chicken from pan let stand 5 minutes. Slice chicken into bite-size pieces.
- Meanwhile, cook pasta according to package instructions in salted, boiling water until al dente. Drain, and rinse with cold water. Place in a large bowl.
- While pasta cooks, combine garlic, mustard, oregano, red wine vinegar, and remaining ½ tsp. salt in a bowl stir with a whisk. Gradually stream in olive oil, whisking continuously, until combined.
- Add spinach, tomatoes, artichoke hearts, and black olives in bowl with pasta toss to combine. Add chicken, feta cheese, and dressing toss to combine.
Jamie is a registered dietitian, nutrition and food journalist, and digital influencer who operates the health-centric food blog and social media accounts, Dishing Out Health. She's the former Assistant Nutrition Editor at Cooking Light magazine. Prior to that, Jamie worked as a Clinical Nutrition Specialist with a focus on counseling organ-transplant recipients at a hospital in Tampa. She completed both her undergraduate dietetics degree and graduate clinical nutrition degree at Florida State University. Jamie lives in Denver.
Chicken Salad Recipe
The best Classic Chicken Salad recipe is flavorful with simple ingredients. Chicken, celery, mayonnaise, green onions, and a little lemon juice make this salad taste like heaven. Feel free to add in whatever you want but this is great just as it is! You can eat this as a sandwich or for a low-carb and Keto friendly version eat it in lettuce wraps or by itself.
- 3 cups cooked chicken, diced (I like to use rotisserie chicken)
- 1/2 cup mayonnaise
- 1/2 cup finely chopped celery
- 1/3 cup sliced green onions
- 2 teaspoons lemon juice
- 1/2 teaspoon kosher salt (more to taste)
Add all the ingredients to a bowl and combine well. The salt will need about 30 minutes to dissolve. Add more salt if needed and add pepper to taste. Chill in the fridge until ready to serve.
Serve on sliced bread or croissants. For a low-carb version serve as lettuce wraps or all alone.
HOW LONG DOES THIS LAST?
You can keep chicken salad in the fridge for 3-5 days.
Chicken Salad is a blank canvas for whatever you want to add in. You can add nuts, fruit, seasonings, or fresh herbs. I love this version of chicken salad plain but you can add in to suit your taste.
- NUTS - Cashews, sliced almonds, pecans, or walnuts would be a great addition to this salad.
- FRUIT - Common fruits to add in are sliced grapes, dried cranberries, or diced apples.
- SEASONINGS - You can add onion powder, garlic powder, Worchestershire, or Season All.
- FRESH HERBS - Some chopped fresh parsley or dill would be a great addition.
posted January 12, 2021 by Christy Denney
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22 comments on &ldquoChicken Salad Recipe&rdquo
Simple, but yummy! Will definitely make again.
So many people are oblivious to the fact that fast growth shampoos (obviously without any sulfates, parabens or DEA) even exist. We all now may enjoy longer hair and have more possibilities. Undoubtedly worth looking into it.
When you’re going over alopecia, hair damage, avoiding skin disorders, fast hair growth, hair care more often than not, almost the same thoughts become relevant.
Generally, you have to steer clear of hair treatments and products that contain chemicals like parabens, DEA and sulfates.
What is good for your hair is healthy for your skin as well.
Clearly the content on this page is so accurate for many reasons. It stays away from the usual errors and errors most fall into- buying bad alternatives. Thank you so much!
Going to try canned chicken
I have leftover rotisserie chicken and I’m going to make this and your Cordon Bleu casserole this weekend. Living alone with my dog in lockdown, I should have enough chicken for both in half size.
Thank you Jayne. Hope you love them.
Chicken sunlight I needed right now can you bring it to me today living city thank you
I just discovered your site … I’ve been looking for a tasteful chicken salad recipe with the right ratio of ingredients for a while. After many years and contenders, yours is truly the winner, Christy! It was delicious and perfect on a Zingernan’s (Michigan company) croissant. As a teacher, I no longer go to the staff lunchroom due to social distancing requirements so having a lunch to look forward to tomorrow when eating alone (after 23 years of past comaraderie) is a big deal! Thanks so much!
Oh wow! Thank you Kristie! That’s the best compliment I could have.
I took this recipe and twisted it. to my liking.
I used Green peppers instead of celery and Red onion instead of green onions. Both being finely chopped.
Came out fantastic.
I also made half of the recipe in this article (Example – for chicken I did 1.5 cups instead of 3 cups listed in the article).
I have been lookin for a copycat version of Costco’s chicken salad for years! You have made my week!
Minimal ingredients, easy to put together and it is definitely the best chicken salad ever !! I’ve tossed all my other chicken salad recipes and this one is the only one I use.
Oh that makes me so happy!
Your recipe for chicken salad is so close to mine I couldn’t tell the difference.
From the time I was about ten years old my girlfriends and I would take the bus to downtown Ft. Lauderdale every Saturday to go to the movies, window shop, or explore the town and have lunch. We always went to Walgreens. They had a lunch counter in those days (early 60’s). I always ordered their chicken salad on white toast. It was super simple, (chicken, mayo and celery). Delicious! They served it with a really sour dill pickle spear (like Claussen) and potato chips. Heaven! When I finally learned to cook I was able to duplicate their simple recipe (duh!). I have in recent years added a very small amount of green onion. A few years back I was thinking about club sandwiches, but who needs a third slice of toast? Anyway I got the flavor by adding a couple of slices of crisp bacon. Boy is it ever yummy! Best almost club sandwich you’ll ever have.
Cold Pasta Salad Recipes: Chicken Pasta Salad Recipe with Avocado
Cold pasta salad recipes are perfect for summer dinners, barbecues and picnics, but they work all year round too.
This chicken pasta salad recipe, with yummy soft avocados, is a perfect lunch selection with a salad and whole grain rolls. Or just on its own.
This can be a very healthy recipe too. Use a bit less mayonnaise to cut the fat content if that is a concern for you.
Avocados are rich in nutrition as well as taste. Walnuts or almonds are equally healthy.
You can use whole wheat pasta to up the nutritional value even more. I like whole wheat pasta. I do find that you need to cook it just a bit more to make it tender. Cook it to the max amount stated on the package, but try it before to make sure you don’t overcook it. And remember – when you cook pasta, the water should be salty enough to taste like the sea.
You can see that this lovely vegetable pasta salad is a very healthy salad recipe.