chicken pasta salad

Name: Chicken Pasta Salad
Prep time: 30 min
Cook time: 25 min
Yield: 8
Cuisine: American
Ingredients: 2 pound(s) boneless, skinless chicken breasts; 48 ounce(s) tri-color pasta; 2 can(s) garbanzo beans, drained and rinsed; 1 can(s) black olives, drained and rinsed, halved (optional); 1-2 package(s) 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 package(s) 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(s) newman's own caesar dressing; 16 ounce(s) sour cream or plain lowfat yogurt; 1 package(s) feta cheese, crumbled; - salt and pepper to taste

(1 RATING)

53 Pinches

Michelle Spalding

Somewhere, IN

Updated on Mar 2, 2011

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.

Rate

No Image

prep time 30 Min

cook time 25 Min

method Stove Top

yield 8 serving(s)

Ingredients

2 pounds boneless, skinless chicken breasts
48 ounces tri-color pasta
2 cans garbanzo beans, drained and rinsed
1 can black olives, drained and rinsed, halved (optional)
1-2 package 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 packages favorite frozen vegetables, like broccoli, asparagus, mixed vegetables, baby corn, etc. (do not thaw)
1 can artichoke hearts, canned, drained and quartered
2 bottles newman's own caesar dressing
16 ounces sour cream or plain lowfat yogurt
1 package feta cheese, crumbled
- salt and pepper to taste

How To Make chicken pasta salad

Step 1

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.

Step 2

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.)
Step 3

Slice chicken into strips and then cut into bite sized pieces. Add to the pasta. Do not mix together yet.
Step 4

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.
Step 5

Add all of the fresh vegetables, the garbanzo beans and the black olives, tomatoes and quartered artichoke hearts to your pasta and chicken.
Step 6

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.
Step 7

Serve with toasted garlic bread or warm French or Italian bread.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes