chicken and broccoli pasta salad

chicago, IL
Updated on Aug 16, 2013

When I'm not in the mood for heavy, on warmer days this salad fills the bill.

prep time 30 Min
cook time 20 Min
method Stove Top
yield 6 serving(s)

Ingredients

  • 4 large grilled chicken breast, bone in, shredded or diced
  • 4 cups broccoli florets
  • 2 cups shredded carrots
  • 1 small green pepper,diced
  • 1 small onion,diced fine
  • 3 medium tomatoes,seeded coarse chop
  • 2 packages hidden valley ranch dressing mix
  • 2 teaspoons paul prudhommes poultry magic seasoning blend
  • 1 teaspoon fresh cracked black pepper
  • 1 small lemon, juice only
  • 1 package rotini pasta
  • 3 1/2 cups hellmans light mayo

How To Make chicken and broccoli pasta salad

  • Step 1
    Gather all ingredients. Grill chicken in grill pan on stove top. 9 minutes one side and 8 on the other. I usually do bone in, it has more flavor. Take off heat, cover with lid (make sure chicken is cooked thru).
  • Step 2
    Boil rotini in 6 quarts of salted water, 17 minutes, strain, set aside. Take cooled chicken breast and cube or shred.
  • Step 3
    In large bowl mix together pasta and chicken, carrot, bell pepper, onion, broccoli florets and tomatoes. In seperate bowl mix all remaining ingredients and fold into chicken, pasta mixture. Cover and chill at least 2 hours in fridge. Taste even better the next day.
  • Step 4
    NOTE: Make sure tomatoes are seeded well or it makes for watery pasta.

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