Best 4 Party Chicken And Pasta Salad Recipes

Indulge in a tantalizing culinary journey with our Party Chicken and Pasta Salad, a delightful dish perfect for joyous gatherings. This vibrant salad boasts a delectable combination of succulent chicken, tender pasta, crisp vegetables, and a symphony of flavors. The chicken, cooked to perfection, takes center stage, offering a savory and juicy bite. Al dente pasta, swirled in a creamy and tangy dressing, provides a delightful textural contrast. Colorful vegetables, including crisp celery, sweet bell peppers, and refreshing cucumber, add a burst of freshness and vibrancy. A sprinkling of herbs, such as fragrant parsley and aromatic basil, infuses the salad with a herbaceous touch. Discover variations of this classic dish, including a Low-Carb Chicken and Pasta Salad, a lighter version that swaps traditional pasta for zucchini noodles, and a Mediterranean Chicken and Pasta Salad, which incorporates sun-dried tomatoes, salty olives, and tangy feta cheese. Each recipe offers a unique twist on this beloved dish, catering to diverse tastes and dietary preferences.

Let's cook with our recipes!

CHICKEN PASTA SALAD WITH CREAMY DRESSING

Chicken Pasta Salad with Creamy Dressing image

Recipe video above. This is a big batch Chicken Pasta Salad with plenty of creamy dressing, lightened up using a combination of sour cream and mayonnaise so it's not excessively oil. Make it today, enjoy it for days!After a no mayo version? Use a Creamy Yogurt Dressing instead.

Provided by Nagi

Categories Lunch Pasta Salad meal

Number Of Ingredients 18

Ingredients

500g / 1 lb macaroni / elbow pasta ((or other pasta of choice))
1 tbsp salt ((to cook pasta))
3 cups cooked chicken (, shredded or finely chopped (Note 1))
150g / 5 oz bacon (, chopped)
2 celery stalks (, finely sliced)
1 red capsicum / bell pepper (, finely diced)
2 green onions (, finely sliced)
2 carrots ((medium), shredded using standard box grater)
2 cups shredded cheese (cheddar, tasty, Colby)
2 avocados ((small/medium), cut into bite size pieces (optional))
1 cup mayonnaise (, whole egg best (Hellmann's, Best Foods, S&W or other whole egg mayonnaise))
1 cup sour cream (, full fat (low fat ok too))
3 tbsp cider vinegar
1 tbsp Dijon mustard
4 tsp sugar
1 1/2 tsp garlic powder
2 tsp salt
1 tsp pepper

Steps:

Cook pasta: Bring a large pot of water to the boil. Add salt, then cook pasta per packet directions. Drain well, let cool.
Dressing: Mix Dressing ingredients in a bowl. Set aside 10 minutes+.
Cook bacon: Place bacon in a cold non-stick skillet (Note X). Turn stove on to medium high, then cook bacon until golden. Drain on paper towels.
Toss! Place cooked pasta in a large bowl along with all the Pasta Salad ingredients, reserving some bacon for garnish. Pour over Dressing, then toss well.
Set aside for 20 minutes. Transfer to serving bowl, sprinkle with remaining bacon. Serve!
Storage: Keeps for 3 - 4 days in the fridge. Best to bring to room temp before serving!

Nutrition Facts : Calories 548 kcal, Carbohydrate 37 g, Protein 24 g, Fat 33 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 76 mg, Sodium 1355 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

PARTY CHICKEN AND PASTA SALAD

Party Chicken and Pasta Salad image

Blend an Asian-influenced dressing to accent a spectacular mix of fresh vegetables, fruits, and tender chicken.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 40m

Yield 12

Number Of Ingredients 15

Ingredients

5 cups uncooked rotini pasta (16 oz)
4 cups cubed cooked chicken
1 cup thinly sliced celery
1/2 cup chopped green onions
12 oz fresh snow pea pods, trimmed, halved crosswise
2 cups seedless red and/or green grapes, halved
1 can (8 oz) pineapple tidbits in unsweetened juice, drained, reserving liquid
1 cup slivered almonds, toasted if desired
6 to 8 leaves leaf lettuce
1 cup mayonnaise or salad dressing
2 tablespoons finely chopped fresh gingerroot
1 teaspoon garlic salt
2 tablespoons reserved pineapple liquid
2 tablespoons soy sauce
2 tablespoons honey

Steps:

Cook pasta as directed on package. Drain; rinse with cold water to cool. Drain well.
Meanwhile, in large bowl, mix remaining salad ingredients except almonds and lettuce. In small bowl, mix dressing ingredients.
Add pasta and 1/2 cup of the almonds to salad; stir gently to mix. Add dressing; toss to coat. Line serving bowl or platter with lettuce. Spoon salad over lettuce. Sprinkle with remaining almonds.

Nutrition Facts : Calories 520, Carbohydrate 54 g, Cholesterol 45 mg, Fat 3, Fiber 5 g, Protein 23 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 13 g, TransFat 0 g

CHICKEN AND POTATO GRATIN WITH BROWN BUTTER CREAM

Chicken and Potato Gratin With Brown Butter Cream image

This gratin is decidedly autumnal, inspired by a recipe from one of my favorite food writers, Richard Olney. Olney's chicken gratin calls for making a savory custard, but here you'll combine brown butter and heavy cream with aromatics for a flavorful and easy sauce instead. It's still a luxurious dish. The breadcrumbs for the topping get toasted separately, so they stay crisp and the chicken (ideally seasoned a day in advance so the salt has time to work its way into the meat) and vegetables can get nicely browned and crisp too. I love that this gratin can reinvent itself based on what's available at the market (or in my fridge). In the spring, you might make it with asparagus and young onions; in summer, with tomato wedges, swapping in olive oil for the cream. I recommend serving this fall version with lemon wedges for squeezing over to cut the richness of the dish. A brightly dressed arugula salad would also do the trick.

Provided by Christian Reynoso

Categories Dinner Casserole/Gratin Chicken Potato Shallot Butter Milk/Cream Garlic Pepper Nutmeg Thyme Sage Lemon

Yield 4 Servings

Number Of Ingredients 13

Ingredients

3 lb. skin-on, bone-in chicken thighs and drumsticks
7½ tsp. kosher salt, divided
1 lb. small potatoes (such as fingerling or baby Yukon Gold), halved lengthwise
8 oz. small or medium shallots, halved through root ends
5 Tbsp. unsalted butter, divided
¾ cup heavy cream
2 garlic cloves, finely grated
½ tsp. freshly ground black pepper
¼ tsp. freshly grated or ground nutmeg
8 sprigs thyme
8 sage leaves
3½ oz. country-style bread, preferably day-old, torn into large pieces
1 lemon, cut into wedges (optional)

Steps:

Season chicken all over with 4 tsp. salt. Place in an airtight container and cover. Chill at least 1 hour and up to 1 day.
Place a rack in middle of oven; preheat to 425°F. Toss potatoes, shallots, and 2 tsp. salt in a large bowl.
Melt 4 Tbsp. butter in a small saucepan over medium heat and cook, stirring often, until butter foams, then browns, 5-8 minutes. Immediately remove from heat (it will continue to darken) and stir in cream, garlic, pepper, nutmeg, and remaining 1½ tsp. salt. Set saucepan over medium-low heat and cook, stirring, until salt is dissolved and mixture is warm to the touch. Stir in thyme and sage; remove from heat.
Heat remaining 1 Tbsp. butter in a large stainless-steel skillet over medium-high until melted and bubbling. Working in 2 batches, cook chicken, skin side down, until golden underneath, about 5 minutes. Transfer chicken to a 13x9" or 3-qt. baking dish and arrange skin side up. Set skillet with pan drippings aside. Nestle potatoes and shallots around chicken (don't place on top). Pour brown butter cream over chicken and vegetables, making sure herbs and spices are evenly dispersed and tucking herbs into vegetables so they don't get too crispy when they bake.
Bake gratin until cream is mostly reduced and chicken and vegetables are dark golden brown, about 40 minutes. Let gratin cool 5-10 minutes.
Meanwhile, pulse bread in a food processor until pieces are about oat-size (you should have about 1¼ cups). Toss breadcrumbs in pan drippings in reserved skillet to coat. Cook over medium heat, scraping up browned bits with a spatula, until deep golden brown, 5-7 minutes. Let cool.
To serve, top gratin with breadcrumbs. Serve lemon wedges alongside for squeezing over if desired.

PARTY CHICKEN AND PASTA SALAD

Party Chicken and Pasta Salad image

Make and share this Party Chicken and Pasta Salad recipe from Food.com.

Provided by Jewels1965

Categories < 4 Hours

Time 1h1m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

5 cups uncooked rotini pasta
4 cups cubed cooked chicken
1 cup thinly sliced celery
1/2 cup green onion
12 ounces snow pea pods, trimmed and halved crosswise
2 cups green seedless grapes, halved
1 (16 ounce) can pineapple chunks in juice, drained, reserving liquid
1 cup toasted slivered almonds
1 cup mayonnaise or 1 salad dressing
2 tablespoons of fresh grated gingerroot (she used the paste)
1 teaspoon garlic salt
2 tablespoons pineapple juice
2 tablespoons soy sauce
2 tablespoons honey

Steps:

1. Cook and drain pasta and directed. Rinse with cold water, drain well.
2. Meanwhile in a large bowl, mix remaining salad ingredients except almonds. In a small bowl, mix dressing ingredients until well blended.
3. Add pasta and 1/2 cup of almonds to salad, stir gently to mix, add dressing to coat. Sprinkle with remaining almonds.

Nutrition Facts : Calories 1279.6, Fat 44.5, SaturatedFat 6.9, Cholesterol 120.3, Sodium 1059.9, Carbohydrate 162.3, Fiber 10.1, Sugar 46.8, Protein 61

Tips:

Use fresh ingredients: Fresh chicken, vegetables, and herbs will give your pasta salad the best flavor.
Cook the chicken properly: Make sure the chicken is cooked through before adding it to the salad. This will help prevent foodborne illness.
Don't overcook the pasta: Al dente pasta is the best choice for pasta salad. Overcooked pasta will be mushy and not as flavorful.
Chill the salad before serving: This will help the flavors to meld and the salad will be more refreshing.
Use a variety of vegetables: This will add color, texture, and flavor to your salad. Some good choices include tomatoes, cucumbers, bell peppers, and carrots.
Don't be afraid to experiment: There are many different ways to make chicken and pasta salad. Feel free to add your own favorite ingredients or try different dressings.

Conclusion:

Chicken and pasta salad is a delicious and easy-to-make dish that is perfect for parties, potlucks, or a quick lunch or dinner. With a little planning and preparation, you can have a delicious chicken and pasta salad on the table in no time. So next time you're looking for a simple and satisfying meal, give chicken and pasta salad a try.