Chicken Pasta Salad With Creamy Chamomile Dressing Recipes

CREAMY CHICKEN PASTA SALAD

Steps:

• Cook pasta in a large pot of salted water per the package directions. Drain well and run under cold water. Set aside.
• Combine dressing ingredients in a small bowl and set aside.
• Mix remaining ingredients in a large bowl. Toss with dressing.
• Refrigerate at least 1 hour before serving. Garnish with green onions and serve.

CHICKEN PASTA SALAD WITH CREAMY CHAMOMILE DRESSING

Steps:

• Steep tea bags in tarragon vinegar 15 minutes.
• Squeeze out excess liquid before discarding the bags.
• Mix in the mayonnaise and tarragon, and chill.
• Meanwhile, cook the pasta according to package directions; drain and set aside.
• Heat the oil in a skillet and sauté the chicken, until it is cooked through; seasoning with salt and freshly ground black pepper, to taste.
• Remove the chicken and let cool; slice thin.
• Combine the chicken, pasta, peppers, and dressing in a large bowl.
• Toss and chill 1 to 2 hours before serving.

CREAMY PASTA SALAD WITH CHICKEN

Steps:

• Boil 3 cups of rotini in a large pot of boiling water boil about 7 minutes stirring occasionally, until done. Rinse, drain, let cool.
• Cut up cooked chicken into small cubes.
• Wash the grapes, red pepper, green onions, and celery.
• Half the green grapes if needed. Cut up the chorizo cheddar, red pepper, green onions and celery. Set aside.
• In a small bowl mix together all the salad dressing ingredients. Whip together well. Add salt and pepper to taste.
• In a large bowl add the chicken, rotini, chorizo, cheddar cheese, grapes and vegetables. Toss.
• Drizzle the dressing over the pasta salad, toss to coat. Place in fridge to chill.
• As this simple pasta salad contains chicken it lasts 2-3 days when stored in an air tight container in the fridge.

CREAMY TORTELLINI SALAD WITH CHICKEN, BACON, AND RANCH DRESSING

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Run tortellini under cold water and drain. Store in the refrigerator until chilled, at least 30 minutes.
• Stir ranch dressing and milk together in a large bowl. Add chilled pasta, cooked chicken, mozzarella, bacon, green onions, and parsley.
• Toss to combine. Season with salt and pepper if desired.

CHICKEN PASTA SALAD IN CREAMY CURRY DRESSING

Steps:

• In a large kettle of boiling salted water cook the pasta for 10 minutes, or until it is tender, refresh it in a colander under cold water, and drain it well. In a large bowl combine the pasta, the chicken, the tomatoes, the scallions, and the basil.
• Make the dressing:
• In a skillet cook the garlic and the gingerroot in the butter over moderately low heat, stirring, until the garlic is softened, add the cream, and cook the mixture, whisking, until it is thickened slightly. Whisk in the vinegar, the curry powder, the red pepper flakes, and the chutney.
• Add the dressing to the pasta mixture, tossing the salad to combine it well, and season the salad with salt and pepper.