Chicken Rotini Salad Recipes

CHICKEN ROTINI SALAD

Chicken Rotini Salad image

Great to use up leftover chicken. Makes a great lunch, or take it to your next potluck. From Pilbury Come & Eat.

Provided by TheGrumpyChef

Categories < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 eggs
4 ounces uncooked rotini pasta
2 cups frozen baby peas
2 cups cooked chicken, cubed
1 cup sliced carrot
3/4 cup mayonnaise
1/4 cup milk
2 tablespoons dill pickle relish
1 tablespoon Dijon mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Place eggs in small saucepan; cover with cold water, bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs; chop.
Meanwhile, cook rotini to desired doneness as directed on package, adding peas during last 4 minutes of cooking time. Drain; rinse with cold water to cool.
In small bowl, combine all dressing ingredients; blend well.
In large bowl, combine cooked pasta and peas, chopped eggs, chicken and carrot. Add dressing; stir gently to mix.
Serve immediately, or cover and refrigerate until serving time.

Nutrition Facts : Calories 349.7, Fat 15.6, SaturatedFat 3.1, Cholesterol 114.6, Sodium 467.9, Carbohydrate 32.7, Fiber 3.9, Sugar 6.2, Protein 19.8

CASHEW-CHICKEN ROTINI SALAD

Cashew-Chicken Rotini Salad image

Make and share this Cashew-Chicken Rotini Salad recipe from Food.com.

Provided by lisar

Categories Fruit

Time 15m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

16 ounces rotini pasta
2 -4 cups cubed cooked chicken
20 ounces pineapple tidbits, drained
1 1/2 cups celery, sliced
3/4 cup green onion, thinly sliced
1 cup red grapes
1 cup green grape
6 ounces dried cranberries
1 cup ranch salad dressing (can use low cal)
3/4 cup mayonnaise (can use low cal)
2 cups salted cashews

Steps:

Cook pasta according to package directions.
Meanwhile in large bowl, combine chicken, pineapple, celery, onions, grapes and cranberries.
Drain pasta and rinse in cold water; stir into chicken mixture.
In a small bowl, whisk ranch dressing and mayo.
Pour over salad and toss to coat.
Cover and refrigerate at least 1 hour.
Just before serving, stir in cashews.

Nutrition Facts : Calories 518.5, Fat 28.1, SaturatedFat 5, Cholesterol 26.7, Sodium 473.8, Carbohydrate 53.7, Fiber 3.9, Sugar 13, Protein 15.4

CASHEW-CHICKEN ROTINI SALAD

Cashew-Chicken Rotini Salad image

I've tried many chicken salad recipes over the years, but this is my very favorite. It's fresh, fruity and refreshing, and the cashews add wonderful crunch. Every time I serve it at a potluck or picnic, I get rave reviews-and ( always come home with an empty bowl! -Kara Cook, Elk Ridge, Utah

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

1 package (16 ounces) spiral or rotini pasta
4 cups cubed cooked chicken
1 can (20 ounces) pineapple tidbits, drained
1-1/2 cups sliced celery
3/4 cup thinly sliced green onions
1 cup seedless red grapes
1 cup seedless green grapes
1 package (5 ounces) dried cranberries
1 cup ranch salad dressing
3/4 cup mayonnaise
2 cups salted cashews

Steps:

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, pineapple, celery, onions, grapes and cranberries. Drain pasta and rinse in cold water; stir into chicken mixture., In a small bowl, whisk the ranch dressing and mayonnaise. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in cashews.

Nutrition Facts : Calories 661 calories, Fat 37g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 451mg sodium, Carbohydrate 59g carbohydrate (24g sugars, Fiber 4g fiber), Protein 23g protein.

ROTINI CHICKEN SALAD

Rotini Chicken Salad image

Terrific lunchtime or picnic salad, hearty enough to be a meal!

Provided by nascar3

Categories Salad

Time 2h

Yield 6

Number Of Ingredients 13

Ingredients

1 (6 ounce) skinless, boneless chicken breast
½ (16 ounce) package rotini pasta
½ cup chopped celery
½ cup grated Parmesan cheese
2 green onions, sliced
1 cup mayonnaise
¼ cup sour cream
2 tablespoons milk
¼ cup chopped fresh parsley
1 teaspoon dried basil
¼ teaspoon dried thyme
1 cup frozen peas, thawed
salt and pepper to taste

Steps:

Fill a pot with lightly-salted water and bring to a boil. Cook the chicken breast in the boiling water until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C). Cut the breast into cubes and spread in a single layer on a plate; place chicken in refrigerator for 1 hour, or until completely cooled.
Fill a pot with lightly-salted water and bring to a boil. Stir the pasta into the boiling water; cook until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain, and rinse thoroughly with cold water to cool.
Stir the celery, Parmesan cheese, green onions, mayonnaise, sour cream, milk, parsley, basil, and thyme together in a large bowl. Fold the chicken, rotini, and peas into the mayonnaise mixture. Season with salt and pepper. Chill in refrigerator for 1 hour.

Nutrition Facts : Calories 501.4 calories, Carbohydrate 33.3 g, Cholesterol 39.1 mg, Fat 34.5 g, Fiber 2.7 g, Protein 15 g, SaturatedFat 7.1 g, Sodium 368.8 mg, Sugar 3.6 g

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