Roast Chicken Pasta And Grape Salad Recipes

CHICKEN PASTA SALAD WITH GRAPES AND POPPY SEED DRESSING

Steps:

• Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
• Drain pasta; rinse with cold water. Shake to drain well.
• In large bowl, stir together seasoning mix and dressing. Add pasta and remaining ingredients; toss to combine. Serve immediately, or refrigerate.

COMPANY CHICKEN PASTA SALAD WITH GRAPES

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
• In a medium bowl, combine chicken, celery, grapes, cooked pasta, salt, and white pepper; mix well and reserve.
• In a medium bowl, combine mayonnaise, curry powder, cumin, rice vinegar, and sugar; whisk ingredients together and toss with chicken mixture.
• Cover salad with plastic wrap and refrigerate for at least 2 to 4 hours before serving.

ROAST CHICKEN, PASTA, AND GRAPE SALAD

Steps:

• Fill a large 4 to 6 quart pot with water and bring to a boil. Add pasta and cook until al dente (about 8 minutes), stirring occasionally.
• Drain pasta and add about two tablespoons of the mayonnaise and allow to cool. Mixing well coats the pasta and helps prevent sticking.
• Chop the roast chicken into bite-size pieces. Use both white and dark meat for best results.
• Chop the celery into quarter-inch pieces, the grapes in half (or quarters if large), and the scallions into thin slices.
• Mix all ingredients, adjusting mayonnaise and spices according to your personal preferences and dietary concerns.

GRAPE PASTA SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the grapes, broccoli, ham, olives and onion. , Drain pasta and rinse in cold water; stir into grape mixture. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours before serving.

GRILLED CHICKEN PASTA SALAD

Steps:

• In a large resealable plastic bag, combine the first six ingredients. Cut each chicken breast into four strips; add to marinade mixture. Seal bag and turn to coat. Refrigerate for 2-3 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-5 minutes on each side or until no longer pink. Meanwhile, cook fettuccine according to package directions; drain and rinse in cold water. Cut chicken into bite-size pieces; set aside. , In a large bowl, combine the vegetables, olives and fettuccine. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Top with chicken.

CHICKEN, PASTA AND GRAPE SALAD

Steps:

• Cook the rotini pasta as directed on the box and drain. Rinse well with cold water and drain again.
• In a large bowl, add cooked pasta, cooked chicken, celery, green onions, pea pods, grapes, half of almonds and pineapple tidbits.
• Mix dressing ingredients in another bowl. Pour over pasta salad ingredients and toss gently to mix well and coat all ingredients. Sprinkle the remaining toasted almonds on top of salad as garnish.

PASTA SALAD WITH CHICKEN AND GRAPES

Steps:

• Cook the pasta in a large pot of boiling water until al dente; drain then rinse under cold water.
• Place the drained pasta in a large bowl.
• Add in cooked chicken, green onions, celery and diced cheddar cheese; toss to combine.
• In a bowl mix together all dressing ingredients then pour over the pasta mixture; mix to combine.
• Season with black pepper to taste.
• Cover and chill for a minimum of 8 hours or 24 hours.
• When ready to serve mix in the grapes.
• Delicious!