Best 3 Creamy Chicken And Pasta Salad Recipes
Indulge in a culinary delight with our Creamy Chicken and Pasta Salad, a refreshing and satisfying dish perfect for summer gatherings, potlucks, or light lunches. This salad combines tender and juicy chicken, al dente pasta, a creamy and tangy dressing, and a medley of crisp vegetables, creating a symphony of flavors and textures.
With three variations to choose from, this recipe caters to diverse tastes and dietary preferences. The Classic Creamy Chicken and Pasta Salad is a timeless favorite, featuring a rich and creamy dressing made from mayonnaise, sour cream, and Dijon mustard. For a lighter option, the Greek Yogurt Dressing variation offers a tangy and refreshing twist, while the Avocado Dressing adds a creamy and velvety texture with a hint of healthy fats.
Each variation promises a burst of flavors and colors, making this salad a feast for the senses. Whether you prefer the classic creamy dressing, the tangy Greek yogurt dressing, or the creamy avocado dressing, this versatile dish will surely satisfy your cravings. Join us on this culinary adventure as we explore the delightful world of Creamy Chicken and Pasta Salad.
CREAMY HERBED CHICKEN AND BROCCOLI PASTA SALAD
Stir grilled chicken into this creamy pasta salad with broccoli and roasted red pepper.
Provided by Food Network Kitchen
Time 45m
Yield 4-6
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- Whisk together the mayonnaise, basil, parsley, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Heat a grill or grill pan over medium-high heat until hot; brush with the oil. Season the chicken breast with salt and pepper. Grill the chicken, turning once, until well-marked and just cooked through, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
- Meanwhile, cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Transfer the broccoli to a colander with a slotted spoon and run under cold water to stop the cooking process. Add the broccoli to the bowl with the dressing.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
- Add the chicken and red peppers to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
CREAMY HERBED CHICKEN AND ARUGULA PASTA SALAD WITH ASIAGO
Grilled chicken is tossed with pasta, arugula, Asiago cheese and a creamy dressing loaded with fresh herbs.
Provided by Food Network Kitchen
Time 45m
Yield 4-6
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil.
- Whisk together the mayonnaise, chives, sour cream, parsley, tarragon, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Heat a grill or grill pan over medium-high heat until hot; brush with the oil. Season the chicken breast with salt and pepper. Grill the chicken, turning once, until well-marked and just cooked through, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
- Meanwhile, add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
- Add the chicken, arugula, Asiago and onion to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
CREAMY CHICKEN AND PASTA SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking.
- Meanwhile, whisk the yogurt, mayonnaise, 1/4 cup water, the vinegar, mustard, dill, chives and 2 teaspoons salt in a medium bowl. Remove the skin from the chicken and shred the meat into large pieces. Add the chicken, celery and cucumber to the dressing and gently stir to combine.
- Shake the excess water from the pasta and add it to the chicken salad. Season with pepper and toss. Serve over the greens.
Nutrition Facts : Calories 672, Fat 32 grams, SaturatedFat 6 grams, Cholesterol 114 milligrams, Sodium 1724 milligrams, Carbohydrate 56 grams, Fiber 6 grams, Protein 44 grams
Tips:
- For the best flavor, use freshly cooked chicken. If you're using leftover chicken, make sure it's been refrigerated for no more than 3 days.
- Use a variety of vegetables in your salad. This will add color, texture, and nutrients. Some good options include broccoli, carrots, celery, cucumbers, and bell peppers. Here are some things you can do to make the best creamy chicken and pasta salad:
- Cook the chicken perfectly. Overcooked chicken will be dry and tough. Undercooked chicken can be dangerous to eat.
- Use a good quality mayonnaise. Cheap mayonnaise can be watery and bland. Look for a mayonnaise that is made with real eggs and oil.
- Add some fresh herbs to the salad. Herbs like basil, chives, and parsley will add a lot of flavor.
- Don't overdress the salad. Too much dressing can make the salad soggy and bland.
- Serve the salad immediately. Creamy chicken and pasta salad is best when it's fresh.
Conclusion:
Creamy chicken and pasta salad is a delicious and easy-to-make dish that's perfect for any occasion. It's a great way to use up leftover chicken, and it's also a great make-ahead meal. So next time you're looking for a quick and easy lunch or dinner, give creamy chicken and pasta salad a try. You won't be disappointed!
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