10 Minute Chicken Nugget Pasta Salad Recipes

CHICKEN PASTA SALAD WITH CREAMY DRESSING

Chicken Pasta Salad with Creamy Dressing image

Recipe video above. This is a big batch Chicken Pasta Salad with plenty of creamy dressing, lightened up using a combination of sour cream and mayonnaise so it's not excessively oil. Make it today, enjoy it for days!After a no mayo version? Use a Creamy Yogurt Dressing instead.

Provided by Nagi

Number Of Ingredients 18

Ingredients

500g / 1 lb macaroni / elbow pasta ((or other pasta of choice))
1 tbsp salt ((to cook pasta))
3 cups cooked chicken (, shredded or finely chopped (Note 1))
150g / 5 oz bacon (, chopped)
2 celery stalks (, finely sliced)
1 red capsicum / bell pepper (, finely diced)
2 green onions (, finely sliced)
2 carrots ((medium), shredded using standard box grater)
2 cups shredded cheese (cheddar, tasty, Colby)
2 avocados ((small/medium), cut into bite size pieces (optional))
1 cup mayonnaise (, whole egg best (Hellmann's, Best Foods, S&W or other whole egg mayonnaise))
1 cup sour cream (, full fat (low fat ok too))
3 tbsp cider vinegar
1 tbsp Dijon mustard
4 tsp sugar
1 1/2 tsp garlic powder
2 tsp salt
1 tsp pepper

Steps:

Cook pasta: Bring a large pot of water to the boil. Add salt, then cook pasta per packet directions. Drain well, let cool.
Dressing: Mix Dressing ingredients in a bowl. Set aside 10 minutes+.
Cook bacon: Place bacon in a cold non-stick skillet (Note X). Turn stove on to medium high, then cook bacon until golden. Drain on paper towels.
Toss! Place cooked pasta in a large bowl along with all the Pasta Salad ingredients, reserving some bacon for garnish. Pour over Dressing, then toss well.
Set aside for 20 minutes. Transfer to serving bowl, sprinkle with remaining bacon. Serve!
Storage: Keeps for 3 - 4 days in the fridge. Best to bring to room temp before serving!

Nutrition Facts : Calories 548 kcal, Carbohydrate 37 g, Protein 24 g, Fat 33 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 76 mg, Sodium 1355 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

PRETZEL CRUSTED CHICKEN NUGGETS SALAD

Pretzel Crusted Chicken Nuggets Salad image

Provided by Molly Yeh

Categories main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 21

Ingredients

Nonstick cooking spray, for the baking sheet
1/2 cup mayonnaise
1/4 cup Dijon mustard
1/4 cup grated Parmesan
1 teaspoon garlic powder
Freshly ground black pepper
3 heaping cups pretzels, preferably Dot's Homestyle Pretzels, finely crushed (a few larger pieces are okay)
1 pound boneless, skinless chicken breast, cut into 1-inch bite-sized pieces, patted dry
1/2 cup plain Greek yogurt
1/4 cup grated Parmesan
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 shakes Worcestershire sauce
Lots of freshly ground black pepper
Pinch kosher salt
1 clove garlic, grated with a fine zester
Juice and zest of 1/2 lemon
10 ounces chopped kale or baby kale
1/2 cup shaved or grated Parmesan, plus more for serving
4 radishes, thinly sliced
1 avocado, sliced

Steps:

For the chicken: Preheat the oven to 425 degrees F. Set a wire rack in a rimmed baking sheet and spray the rack with nonstick spray. Set aside.
Combine the mayo, mustard, Parmesan, garlic powder and a few turns of pepper in a large bowl. Add the pretzels to a separate bowl or large shallow dish. Coat the chicken all over in the mayo mixture, then the crushed pretzels, and transfer to the wire rack, spacing it out evenly. Spray the chicken with cooking spray and bake until fully cooked, with an internal temperature of 165 degrees F, 12 to 18 minutes.
For the dressing: Combine the yogurt, Parmesan, oil, mustard, Worcestershire, pepper, salt, garlic, lemon juice and zest in a bowl and adjust the seasoning as needed.
For the salad: Toss together the kale, Parmesan and radishes in a large bowl. Top with the avocado slices, chicken and more shaved Parm as desired.

CHICKEN NUGGET CAESAR SALAD

Chicken Nugget Caesar Salad image

"I was getting ready to prepare a Caesar salad with chicken strips when I discovered I didn't have enough chicken breasts in the freezer," explains the Lake Zurich, Illinois cook. "So, I substituted frozen chicken nuggets. "My family was delighted with the results, "Martha notes. "So I substituted frozen chicken nuggets. "My family was delighted with the results," Martha notes. "In fact, my husband enjoyed three generous helpings!"

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4-6 servings.

Number Of Ingredients 6

Ingredients

8 to 10 frozen breaded chicken breast nuggets
6 cups torn romaine
1/2 cup sliced fresh mushrooms
3/4 cup creamy Caesar salad dressing
3/4 cup Caesar salad croutons
1/4 cup shredded Parmesan cheese

Steps:

Bake chicken nuggets according to package directions; cut into fourths. In a large bowl, combine the romaine, mushrooms and chicken. Drizzle with dressing and toss to coat. Sprinkle with croutons and Parmesan cheese.

Nutrition Facts : Calories 225 calories, Fat 17g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 543mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 8g protein.

10-MINUTE CHICKEN NUGGET PASTA SALAD

10-Minute Chicken Nugget Pasta Salad image

Got some breaded chicken nuggets in the freezer? Use them to make this easy but hearty 10-minute pasta salad with tomatoes and cucumbers.

Provided by My Food and Family

Categories Home

Time 10m

Yield 6 servings

Number Of Ingredients 5

Ingredients

2 cups elbow macaroni, cooked
8 pieces (8 oz.) frozen breaded chicken nuggets, cooked
1/2 small cucumber, sliced in half lengthwise, sliced
1 cup grape tomatoes
1/2 cup KRAFT Classic Ranch Dressing

Steps:

Cut nuggets into quarters.
Toss nuggets with remaining ingredients; mix lightly to coat.
Serve immediately, or cover and refrigerate until ready to serve.

Nutrition Facts : Calories 340, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 370 mg, Carbohydrate 38 g, Fiber 3 g, Sugar 0 g, Protein 11 g

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