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pasta chicken salad

shaunaaustin avatar
Recipe by
Shauna Austin
@shaunaaustin
Sacramento, CA

I was at a potluck back 30 years ago and this woman, who didn't cook, brought this dish with chicken and broccoli. One taste was all it took I was hooked. I'm still amazed because she didn't cook at all. I called her for the recipe and had no idea what this Cavender's Greek Seasoning was... BTW its in a yellow container in the spices isle and the other Greek seasonings are NOT the same thing. I added the pasta to the dish because I thought that would be good with it and it was. Great summer pasta dish. I have used rotisserie chicken or the already cooked chicken you can get frozen.

►
yield 5 or 6 depends on how much you eat
prep time 10 Min
method No-Cook or Other

Ingredients For pasta chicken salad

  • 2 c
    cooked chicken chopped or shredded
  • 8 oz pkg
    spaghetti or any pasta you like
  • 1 bunch
    broccoli florets
  • 2 c
    mayonnaise, light is fine
  • 1
    lemon juiced and zested
  • 6 oz
    crumbled feta cheese
  • 1 Tbsp
    cavender's greek seasoning

How To Make pasta chicken salad

  • 1
    Shred chicken into little bite sized pieces
  • 2
    Cook pasta according to directions on package drain and rinse in cold water.
  • 3
    Blanch Broccoli in boiling water. I usually add the broccoli to the pasta for the last few minutes of cooking. It only needs 3 or 4 minutes depending on how little you break up the florets. Rinse in cold water immediately to stop the cooking. You want your broccoli bright green not brownish green.
  • 4
    Mix the mayonnaise, lemon juice and zest, feta cheese and Cavender's in a bowl and set aside. Personally I mix this dressing with a stick blender, I like the feta to be broken up well.
  • 5
    When the pasta and broccoli are completely cooled add the chicken and the dressing and stir well. If it looks too dry add more mayonnaise. Cover and refrigerate for at least an hour to let the flavors marry. I hope you enjoy it as much as I do!
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