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.