Pasta Chicken Salad Recipe

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Pasta Chicken Salad

Shauna Austin


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.

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5 or 6 depends on how much you eat


10 Min


24 Hr 30 Min


No-Cook or Other


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
lemon juiced and zested
6 oz
crumbled feta cheese
1 Tbsp
cavender's greek seasoning

Directions Step-By-Step

Shred chicken into little bite sized pieces
Cook pasta according to directions on package drain and rinse in cold water.
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.
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.
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!

About this Recipe

Course/Dish: Chicken Salads
Main Ingredient: Chicken
Regional Style: Greek
Other Tags: Quick & Easy, For Kids