Chicken Veggie Pasta Salad Recipes
EASY VEGGIE CHICKEN SALAD RECIPE WITH PASTA
High protein pasta salad with spicy yogurt dressing! Make this creamy veggie chicken salad for a quick lunch/dinner. (Also ideal for picnic, potluck or even lunchbox.)
Provided by Sheeba
Categories dinner LUNCH Main Course Salad
Time 30m
Number Of Ingredients 20
Steps:
- Cook pasta al dente. Drain and rinse with cold water. Toss with olive oil.
- While the pasta is cooking, season and cook the chicken.Slice the chicken breasts horizontally into thin halves. Mix chili powder, paprika, garlic powder, lemon juice and salt. Rub the chicken with the spice mix. Keep it aside for 10 minutes.
- Heat oil in a non-stick pan and sear the chicken breasts on medium-high heat. Cook covered for 3 to 4 minutes on one side, flip and cook the other side for 3 minutes. (note 2)
- Remove from heat and let it cool. Chop into bite-sized pieces.
- Blend all the listed ingredients for the dressing and blend until smooth.
- Mix the vegetables, chicken and pasta in a large salad bowl. Drizzle half of the yogurt dressing and toss everything together.
- Add the remaining dressing and toss again. Garnish with green onions. Serve immediately or refrigerate and serve chilled. (note 3)
Nutrition Facts : Calories 382 kcal, ServingSize 1 serving
VEGGIE CHICKEN PASTA
This is a great recipe for pasta lovers that want something a little different! Use whatever type of pasta you like. You can also garnish with tomatoes.
Provided by dnce4mee
Categories Main Dish Recipes Pasta Chicken
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Heat olive oil in a skillet over medium heat. Cook chicken in hot oil until browned completely, 3 to 5 minutes. Add asparagus, zucchini, yellow squash, onion, and mushrooms; continue to cook until the chicken is no longer pink in the middle, about 5 minutes more.
- Pour chicken broth over the vegetable mixture, place a cover on the skillet, and continue cooking until vegetables are tender, about 10 minutes.
- Stir cooked pasta into the vegetable mixture; season with red pepper flakes and top with feta cheese.
Nutrition Facts : Calories 495.6 calories, Carbohydrate 46 g, Cholesterol 98 mg, Fat 18.1 g, Fiber 6.1 g, Protein 40.2 g, SaturatedFat 6.9 g, Sodium 442.2 mg, Sugar 3.9 g
CHICKEN VEGGIE PASTA SALAD
This was one of those experiments with what I had in the cupboard and in the fridge and the husband actually like it. Said I could make it again.
Provided by Jenniegal
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Boil pasta while chopping up veggies and chicken.
- Rinse and drain pasta with cold water
- Place pasta in a large bowl and mix with Italian dressing; set aside for 15 minutes.
- Mix up chopped chicken, veggies, seasoning and mayo.
- Mix pasta and veggie/chicken mixture.
Nutrition Facts : Calories 207.4, Fat 7.2, SaturatedFat 1.1, Cholesterol 1.9, Sodium 305.4, Carbohydrate 30.9, Fiber 1.4, Sugar 3, Protein 4.9
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