Chicken Pasta Salad Recipe

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Chicken Pasta Salad

Michelle Spalding


I created this recipe after being bored with the same old chicken salad. This is truly a main dish. Serve with Garlic bread or French bread. Makes enough to feed a large family and have left-overs for the next day's lunch.

pinch tips: How to Debone a Chicken





30 Min


25 Min


Stove Top


2 lb
boneless, skinless chicken breasts
48 oz
tri-color pasta
2 can(s)
garbanzo beans, drained and rinsed
1 can(s)
black olives, drained and rinsed, halved (optional)
1-2 pkg
cherry tomatoes, rinsed
2 medium
yellow bell peppers, sliced into thin strips
1 medium
red bell pepper, sliced into thin strips
3 small
yellow squash, cut in half and sliced
3 small
zucchini, cut in half and sliced
3 pkg
favorite frozen vegetables, like broccoli, asparagus, mixed vegetables, baby corn, etc. (do not thaw)
1 can(s)
artichoke hearts, canned, drained and quartered
2 bottle
newman's own caesar dressing
16 oz
sour cream or plain lowfat yogurt
1 pkg
feta cheese, crumbled
salt and pepper to taste

Directions Step-By-Step

Grill or broil chicken until cooked thoroughly. Use cooking tongs to turn the chicken so that you don’t let the juices escape. Remove to platter and let cool to the touch. You can also cook them in a skillet with a little olive oil if you want.
While the chicken is cooking bring a large pot (at least 6 qts) of water to a boil. Cook 48 oz of tri-color pasta in salted water. Drain and empty into large bowl. Don't cool the pasta. (I use my turkey roasting pan to mix this in so that I have plenty of mixing space.)
Slice chicken into strips and then cut into bite sized pieces. Add to the pasta. Do not mix together yet.
Add the bags of uncooked Frozen vegetables to the pasta and chicken, Mix them together. As you toss together this will cool the pasta and chicken to a nice cold salad; the heat from the pasta cooks the frozen vegetables enough to make them perfect for a fresh salad.
Add all of the fresh vegetables, the garbanzo beans and the black olives, tomatoes and quartered artichoke hearts to your pasta and chicken.
In a medium mixing bowl combine the Caesar dressing and the sour cream or yogurt and whisk together to combine. Pour over the salad and mix together. Top with crumbled Feta Cheese, give a quick toss and serve.
Serve with toasted garlic bread or warm French or Italian bread.

About this Recipe

Course/Dish: Chicken, Pasta, Pasta Salads
Main Ingredient: Chicken
Regional Style: American
Other Tag: Healthy