Grilled-Chicken Pasta Salad with Artichoke Hearts

Grilled-Chicken Pasta Salad with Artichoke Hearts

Ingredients

• 3 boneless, skinless chicken breasts (about 1 pound in all)
• 7 tablespoons olive oil
• 1 1/4 teaspoons salt
• 1/2 teaspoon fresh-ground black pepper
• 3/4 pound fusilli
• 1 1/4 cups canned, drained artichoke hearts (one 14-ounce can), rinsed and cut into 6 wedges each
• 3 scallions including green tops, chopped
• 1/4 cup chopped flat-leaf parsley
• 1 tablespoon red-wine vinegar
• 2 tablespoons grated Parmesan cheese

Method
Light the grill or heat the broiler. Coat the chicken with 1 tablespoon of the oil and season with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Grill or broil until just done, 4 to 5 minutes per side. Let the chicken rest for 5 minutes and then cut crosswise into 1/4-inch slices.
In a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain, rinse with cold water, and drain thoroughly. In a large bowl, toss the pasta with 1 tablespoon of the olive oil.
Add the chicken, artichoke hearts, scallions, parsley, the remaining 5 tablespoons oil, the vinegar, the remaining 1 teaspoon salt and 1/4 teaspoon pepper, and the Parmesan to the pasta and toss well.

Creamy pesto & chicken pasta salad

Creamy pesto & chicken pasta salad

Ingredients

• 85g pasta shapes
• ½ red pepper, chopped
• handful halved cherry tomatoes
• 1 cooked chicken breast
• 1 tbsp basil pesto
• 2 tbsp low-fat crème fraîche

Method

Cook the pasta following pack instructions. Meanwhile, mix the red pepper with the cherry tomatoes and chicken. Mix the pesto and crème fraîche. Drain the pasta, then stir it through. Toss through the veg and chicken and eat immediately, or pack into a container for lunch.

Curried Chicken Pasta Salad

Curried Chicken Pasta Salad

Ingredients

• 3 pounds Chicken, Cooked And Diced/shredded
• 6 ounces, weight Dry Pasta, Cooked And Drained
• 4 whole Ribs Celery, Thinly Sliced - Leaves Included (use Interior Ribs)
• 3/4 cups Golden Raisins
• 3/4 cups Slivered Almonds
• 1/2 cup Mayonnaise
• 1/2 cup Sour Cream
• 1 cup Heavy Cream
• 3 Tablespoons Curry Powder, More Or Less To Taste
• 1 Tablespoon Sugar, More Or Less To Taste
• 1 teaspoon Kosher Salt
•  Freshly Ground Black Pepper

Preparation
Boil chicken to cook. Boil pasta in chicken broth.
Dice/shred chicken. Drain pasta.
Mix together mayonnaise, sour cream, heavy cream, curry powder, sugar, salt, and pepper. Whisk together until well combined.
Combine chicken, drained pasta, sliced celery, raisins, and almonds in a large bowl. Pour curry dressing over the top. Fold together with a rubber spatula. Make sure it's all combined, then add more of whatever it needs. Make sure the sweet/savory balance is right for you!
Chill for several hours. Serve with juicy grapes on the side.

Green Goddess Pasta Salad with Chicken

Green Goddess Pasta Salad with Chicken

INGREDIENTS:

• Sea salt and fresh ground black  pepper, to taste
• 2 cups chopped asparagus 
• 12 oz whole-wheat or brown rice rotini or penne (TIP: For even more color, opt for tri-color pasta.)
• Olive oil cooking spray
• 1/2 cup unsweetened plain coconut yogurt or reduced-fat plain Greek yogurt
• 1/4 cup light coconut milk
• 1 tbsp fresh lemon juice
• 1 tbsp raw honey
• 1 clove garlic, minced
• 12 oz cooked and cooled shredded boneless, skinless chicken breast
• 1/4 cup each coarsely chopped fresh flat-leaf parsley, cilantro, dill and mint
• 3 green onions, thinly sliced

INSTRUCTIONS:

Bring a large pot of salted water to a boil. Add asparagus and blanch for 1 minute, until tender-crisp. Remove asparagus from pot with a sieve or slotted spoon and transfer to ice water until cool. Drain and transfer to a large bowl.
Cook pasta according to package instructions. Drain, mist with cooking spray and cool to room temperature on a tray.
Prepare dressing: In a small bowl, whisk together yogurt, coconut milk, lemon juice, honey and garlic. Season with salt and pepper.
To a large bowl with asparagus, add pasta, chicken, parsley, cilantro, dill, mint, onions and dressing and mix well. Season with additional salt and pepper.

Quick and Easy Garden Chicken Pasta Salad

Quick and Easy Garden Chicken Pasta Salad

Ingredients:

• 3 cups rotini pasta (8 oz.) or 3 cups pasta, of your choice cooked and drained (8 oz.)
• 2 cups broccoli florets, lightly blanched
• 1 1/2 cups three cheese ranch dressing or 1 1/2 cups regular ranch dressing
• 1 (6 ounce) package cooked chicken breasts, cuts or chopped red pepper
• 1/2 cup chopped green pepper
• 1/2 cup slivered onion

Directions:

Toss all ingredients and refrigerate.
Can be made up to 2 days ahead.
Serve chilled or at room temperature.
Can be easily doubled. Serve.

Italian Herb Baked Chicken and Pasta Recipe

Italian Herb Baked Chicken and Pasta Recipe

Ingredients

• 2 cups uncooked medium pasta, such as rotini, penne or ziti
• 1 pound uncooked boneless skinless chicken breasts, cut into 1-inch cubes
• 2 cups shredded mozzarella cheese, divided
• 1 1/2 cups water
• 1 package McCormick® Italian Herb Baked Chicken & Pasta Seasoning Mix
• 1 can (14 1/2 ounces) petite diced tomatoes, undrained

Directions

Preheat oven to 375ºF. Place pasta, chicken and 1 cup of the cheese in 13x9-inch baking dish.
Mix water, Seasoning Mix and tomatoes until well blended. Pour over pasta and chicken. Stir to coat well, making sure most of the pasta is covered with sauce. Cover with foil.
Bake 45 minutes or until chicken is cooked through. Remove foil and stir. Sprinkle with remaining 1 cup cheese. Bake, uncovered, 5 minutes longer or until cheese is melted. Let stand 5 minutes. (Sauce will continue to thicken upon standing.)

Healthified Mediterranean-Style Chicken and Pasta

Healthified Mediterranean-Style Chicken and Pasta

Ingredients

• 2 cups uncooked multigrain penne pasta (6 oz)
• 2 teaspoons olive or canola oil
• 1 small onion, chopped (1/3 cup)
• 2 medium zucchini, cut in half lengthwise, then cut crosswise into 1/4-inch slices
• 2 cloves garlic, finely chopped
• 2 cups 3/4-inch pieces cooked chicken breast
• 1 can (14.5 oz) Muir Glen™ organic no salt added diced tomatoes, undrained
• 1 can (8 oz) Muir Glen™ organic tomato sauce
• 1/2 teaspoon dried oregano leaves
• 1 teaspoon dried basil leaves
• 1/4 cup pitted Kalamata olives, quartered lengthwise
• 3/4 cup crumbled reduced-fat feta cheese (3 oz)

Directions

In 4-quart Dutch oven, cook and drain pasta as directed on package, omitting salt. Return to Dutch oven; cover to keep warm.

Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Add onion; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Add zucchini and garlic; cook 2 minutes. Stir in chicken, tomatoes, tomato sauce, oregano and basil. Reduce heat to medium-low; simmer 5 to 7 minutes, stirring occasionally, until zucchini is tender and mixture is hot. Stir in olives.

Pour chicken mixture over pasta. Top with feta cheese; toss to coat.

Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad

Ingredients

• 1 cup mayonnaise
• ⅓ cup sour cream
• 1 large clove garlic, pressed
• 2 tablespoons lemon juice
• 2 anchovies, finely minced
• 1 teaspoon Worcestershire sauce
• 1 pound penne pasta, cooked until al dente and rinsed with cool water
• 6 large leaves Romaine lettuce, thinly sliced
• 1½ cups grape tomatoes
• 4 green onions. green parts sliced
• ½ cup finely shredded Parmesan cheese
• ½ teaspoon ground black pepper
• 2 grilled chicken breasts, diced
• 1½ cups croutons

Instructions
In a small bowl, stir together the mayonnaise through the Worcestershire sauce.
Toss half of the dressing with the pasta and refrigerate for 30 minutes.
Mix in remaining ingredients including the remaining dressing and serve.

BUFFALO CHICKEN PASTA SALAD

BUFFALO CHICKEN PASTA SALAD

INGREDIENTS:

• 8 ounces Farfalle pasta
• 1 cup cooked, diced chicken
• 1/4-1/2 cup Frank's Red Hot Sauce
• 1/4-1/2 cup prepared Ranch dressing
• 1/4 cup grated carrots
• 1/4 cup diced celery
• 1/4 cup diced green onions

DIRECTIONS:

Prepare the pasta according to package directions. Drain and add to a large bowl.
Add the remaining ingredients to the bowl, starting with 1/4 cup of both the hot sauce and ranch. Stir to combine. Refrigerate for at least 2 hours before serving.
Before serving, stir the pasta and taste. Add more hot sauce and ranch dressing as desired.

Chicken Cherry Pasta Salad

Chicken Cherry Pasta Salad

Ingredients

• 1 tablespoon vegetable oil
• 1 (2.25 pound) package frozen boneless skinless chicken breast strips
• 1 (16 ounce) package dry gnocchi or shell pasta
• 3/4 cup thinly sliced celery
• 3/4 cup chopped red onion
• 1 (5 ounce) package dried cherries
• 1 1/4 cups mayonnaise
• 1 1/4 cups creamy style poppyseed dressing
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 4 cups baby spinach, stems removed
• 1 cup chopped walnuts, toasted
• - curly leaf lettuce

Directions
Heat oil over medium-high heat. Brown chicken strips on all sides until juices run clear (about 15 minutes); drain. Cool; cut into cubes. Cook pasta in boiling salted water according to package directions. Rinse with cold water;drain. Combine chicken, pasta, celery, onion and cherries. Combine mayonnaise, poppyseed dressing, salt and pepper. Fold 1 3/4 cups dressing into salad, reserving 3/4 cup dressing. Refrigerate, covered, several hours or overnight.
To Serve: Fold in spinach and walnuts; add remaining dressing as needed. Spoon into lettuce-lined serving dish.

Roasted Chicken and Bow Tie Pasta Salad

Roasted Chicken and Bow Tie Pasta Salad

Ingredients

• 3 cups uncooked farfalle (bow tie pasta) (about 8 ounces) $
• 1/3 cup fresh orange juice $
• 1/4 cup fresh lemon juice
• 2 tablespoons extravirgin olive oil
• 1 tablespoon stone-ground mustard
• 2 teaspoons sugar
• 1 1/4 teaspoons salt
• 1/2 teaspoon freshly ground black pepper $
• 1 1/2 teaspoons rice vinegar
• 2 cups shredded cooked chicken breast (about 2 breasts) $
• 1 1/2 cups seedless red grapes, halved $
• 1 cup thin diagonally cut celery $
• 1/3 cup finely chopped red onion
• 1/3 cup coarsely chopped walnuts, toasted
• 3 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh parsley

Preparation

Cook pasta according to package directions, omitting salt and fat; drain. Cool completely.
Combine orange juice and the next 7 ingredients (orange juice through rice vinegar) in a large bowl, stirring with a whisk to combine. Add pasta, chicken, grapes, celery, red onion, walnuts, chives, and parsley; toss gently to combine.

Mediterranean Chicken-Pasta Salad

Mediterranean Chicken-Pasta Salad

• 1box Betty Crocker™ Suddenly Salad® basil pesto pasta salad mix
• 1/3cup water
• 3tablespoons olive oil
• 2cups cut-up cooked chicken
• 1cup cherry or grape tomatoes, halved
• 1cup cucumber, coarsely chopped
• 4oz crumbled feta cheese (1 cup)
• 1can (2 1/4 oz) sliced ripe olives, drained

Directions
Cook pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix, cold water and oil. Add chicken; let stand while pasta is cooking.
Drain pasta; rinse with cold water. Shake to drain well.
Stir drained pasta and remaining ingredients into chicken mixture. Refrigerate at least 1 hour before serving. Cover and refrigerate any remaining salad.

Chicken & Blueberry Pasta Salad

Chicken & Blueberry Pasta Salad

INGREDIENTS

• 1 pound boneless, skinless chicken breast, trimmed of fat
• 8 ounces whole-wheat fusilli or radiatore
• 3 tablespoons extra-virgin olive oil
• 1 large shallot, thinly sliced
• 1/3 cup reduced-sodium chicken broth
• 1/3 cup crumbled feta cheese
• 3 tablespoons lime juice
• 1 cup fresh blueberries
• 1 tablespoon chopped fresh thyme
• 1 teaspoon freshly grated lime zest
• 1/4 teaspoon salt

PREPARATION
Place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size strips.
Bring a large pot of water to a boil. Cook pasta until just tender, about 9 minutes or according to package directions. Drain. Place in a large bowl.
Meanwhile, place oil and shallot in a small skillet and cook over medium-low heat, stirring occasionally, until softened and just beginning to brown, 2 to 5 minutes. Add broth, feta and lime juice and cook, stirring occasionally, until the feta begins to melt, 1 to 2 minutes.
Add the chicken to the bowl with the pasta. Add the dressing, blueberries, thyme, lime zest and salt and toss until combined.

Southwestern Chicken Pasta Salad

Southwestern Chicken Pasta Salad

Ingredients

• 1/2 pound uncooked penne rigate
• 2 cups shredded skinless, boneless Grilled Lemon-Herb Chicken (about 8 ounces)
• 1 cup fresh corn kernels
• 3/4 cup (3 ounces) shredded sharp cheddar cheese
• 1/2 cup sliced green onions
• 1/2 cup diced red bell pepper
• 1/2 cup chopped plum tomato (about 2 tomatoes) 
• 1/4 cup fresh orange juice 
• 2 tablespoons fresh lime juice
• 1 tablespoon extravirgin olive oil
• 1 tablespoon chopped canned chipotle chiles in adobo sauce
• 1/2 teaspoon salt

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain and place in a large bowl. Add Grilled Lemon-Herb Chicken and next 5 ingredients (through tomato); toss well to combine.
Combine orange juice and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Cover and chill.

Avocado Chicken Pasta Salad

Avocado Chicken Pasta Salad

Ingredients

• 1/3 cup Favorite Vinaigrette dressing 
• 6 ounces uncooked pipette pasta, or your favorite pasta
• 1 pound cooked chicken breast meat, cut into 1-inch pieces
• ½ cup sweet red bell pepper, cut into bite-sized pieces
• ½ cup green bell pepper, cut into bite-sized pieces
• 1/3 cup red onions, cut into small thin strips
• ½ cup pitted black olives, roughly chopped
• 1 teaspoon garlic minced
• 2 tablespoons fresh parsley, chopped
• 1 pitted and cleaned avocado, cut into bite-sized pieces
• ½ cup feta cheese, crumbled

Instructions

Note: Prepare the vinaigrette before you start cooking the pasta – it gets added while the pasta is still hot just after cooking.
Cook pasta according to package directions and drain well. Place in large bowl and pour the vinaigrette over the pasta. Toss and let sit at room temperature while you prepare the rest of the ingredients.
Once pasta is at room temperature, add cooked chicken, both peppers, onions, olives, garlic and parsley. Toss to combine.
Gently add avocado and toss. Top with feta cheese and serve.

Zesty Chicken Pasta Salad Recipe

Zesty Chicken Pasta Salad Recipe

Ingredients

• 1 package (12 ounces) tricolor spiral pasta
• 2 cups cubed part-skim mozzarella cheese
• 2 cups cubed cooked chicken
• 1 large green pepper, chopped
• 1 large sweet red pepper, chopped
• 1 cup sliced fresh mushrooms
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained
• 6 green onions, sliced
• 1 package (3-1/2 ounces) sliced pepperoni, halved
• 1/2 cup canola oil
• 1/3 cup red wine vinegar
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions
Cook pasta according to package directions; rinse with cold water and drain well. In a large serving bowl, combine the cheese, chicken, peppers, mushrooms, olives, green onions, pepperoni and pasta.
In a small bowl, whisk together the remaining ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving. Toss before serving.

Honey-mustard chicken pasta

Honey-mustard chicken pasta

Ingredients

• 300g farfalle or other pasta shape
• 3 tbsp reduced-fat mayonnaise (use full-fat if you prefer)
• 1 heaped tsp wholegrain mustard
• 1 tsp clear honey
• 300g cooked chicken, torn into rough pieces
• 4 spring onions, thinly sliced (or use ½ red onion, thinly sliced)
• small bunch basil, leaves roughly torn
• 4 tomatoes, quartered, then each chunk halved

Method

Boil the pasta, then cool under running water. Mix the mayo, mustard and honey in a large bowl and loosen with a little water to make a dressing the consistency of double cream. Add the pasta, chicken, onions, basil and tomatoes, season to taste, then gently mix together.

Bistro Chicken-Pasta Salad

Bistro Chicken-Pasta Salad

Ingredients

• 2 cups  cooked penne pasta
• 1 cup  quartered cherry tomatoes
• 1 pkg.  (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
• 1/2 cup  prepared with less oil GOOD SEASONS Italian, Mild Italian or Zesty Italian Dressing Mix (
• 1/3 cup  lightly packed fresh basil, cut into strips
• 1/4 cup  chopped red onions
• 1/4 cup  chopped sun-dried tomatoes (not oil packed)
• 1/2 lb.  boneless skinless chicken breasts, grilled, cut into 1/4-inch-thick slices

Instruction
COMBINE all ingredients except chicken.

Simple Ranch Chicken Macaroni Salad

Simple Ranch Chicken Macaroni Salad

Ingredients

•  1 cup uncooked elbow macaroni
•  1 stalk celery, chopped
•  1 (2.25 ounce) can chopped green olives
•  1/4 cup mayonnaise
•  1/4 cup sour cream
•  2 tablespoons milk
•  1 (10 ounce) can chicken chunks, drained
•  1 (1 ounce) package dry Ranch-style dressing mix
•  2 teaspoons paprika

Directions
Bring a pot of water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain, and pat dry.
In a medium bowl, mix together the celery, olives, mayonnaise, sour cream, milk, chicken and Ranch dressing mix. Stir in macaroni until well blended. Refrigerate for 24 hours. Stir, and sprinkle paprika over the top before serving.