Chicken Pasta Salad Recipes

My favorite chicken pasta salad recipes are usually made with leftover barbecued chicken.

If the chicken is a little dry it will absorb the dressing if left for a while and produce some great flavour.

Leftover turkey will work for these recipes as well, something to consider during the holidays when you have an abundance of leftovers.

Here are three versions you can try, an oil and vinegar type, a creamy version and a spicy one. 


Chicken Pasta Salad With Raspberry Dressing

Ingredients:

6 oz. mixed pasta noodles
2 cloves garlic
1 celery stick
1 carrot
1 green onion
1/3 can sliced black olives
1 cooked chicken breast or leftover chicken
1/4 cup Parmesan cheese
1 tsp basil

chicken pasta salad with raspberry dressing

Dressing:

1/4 to 1/3 cup olive oil
3 Tbsp. raspberry red wine vinegar
1/2 Tsp. salt

Cook pasta noodles for about 6-8 minutes,or until tender. Drain and rinse in cool water.

Chop garlic, celery, carrot ,and green onion. Separate cooked chicken from bones and chop into bite-sized pieces.

When noodles are cool, mix with chopped vegatables and chicken. Drain water from olives and add to salad.

Add dressing and parmesan cheese.

Refrigerate for two hours before serving 

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Find another raspberry chicken salad and more at Raspberry-Depot.com 


Creamy Chicken Pasta Salad Recipe

Ingredients:

6 oz. pasta noodles
1-2 cooked chicken breasts or leftover chicken
2 slices purple onion or 2 green onions
4-8 cherry tomatoes-halved
1-2 cloves garlic-minced
1/2 bell pepper-any colour
1 can mushrooms-sliced or whole
1/2 can sliced olives
parmesan cheese

Dressing:

1/2 cup mayonnaise
1/2 cup yogurt or sour cream
2 tbsp. wine vinegar or lemon juice
1 tbsp. basil
1 tsp salt or to taste

Boil noodles for 6-9 minutes. Drain, rinse and cool.

Cut chicken into bite-size pieces.

Add all vegatables and dressing to pasta noodles and mix. Add parmesan cheese to taste.

Add salt and pepper if desired to taste.

Cool salad for 1-2 hours before serving. 

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Hot'n'Spicy Chicken Pasta Salad

Ingredients:

6 oz. pasta noodles
1-2 cooked chicken breasts or leftover chicken
1-2 green onions-chopped
1 carrot-thin sliced
1/2 cup hot pickled banana pepper rings-chopped
1-2 cloves garlic-minced
4-8 cherry tomatoes-halved
1 small can sliced olives

Dressing:

1/4 cup salad oil
1/4 cup louisiana sauce
1 tsp.chili paste
1 tsp. cumin

Boil pasta noodles for 6-9 minutes or until tender. Drain, rinse and cool.

Cut up cooked chicken into bite size pieces. Marinate chicken pieces in dressing mix for 1/2 hour.

Blend remaining ingredients with chicken and dressing. If needed, add more salad oil if chicken has soaked up much dressing.

Refrigerate for 1-2 hours before serving. 

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