Time 20m Number Of Ingredients 15 Steps:
Cook pasta according to package directions, drain, place in a large bowl, and set aside. To a medium bowl or large measuring cup, add 2 tablespoons olive oil, lemon juice (zest the lemon before juicing it), apple cider vinegar, honey, Italian seasoning, lemon lest, salt, pepper, and whisk to combine; set sauce aside. To a large skillet, add 1 tablespoon olive oil, add chicken and season with salt and pepper to taste, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through. Add the sauce and allow it to bubble at a medium-fast boil for about 3 to 4 minutes, or until sauce has reduced some and chicken is cooked through. Stir sauce and flip chicken intermittently throughout. Add chicken and any cooking liquid to the pasta bowl. Add the tomatoes, basil, cucumber, cheese, and toss gently to combine. Taste and check for seasoning balance, making any necessary adjustments (more Italian seasoning, salt, pepper, pinch of cayenne, splash of lemon juice, etc.) before serving.
Number Of Ingredients 11 Steps:
Heat a pot of cold water to boiling. While the water is heating up, shred the chicken if not already shredded. Add pasta to boiling water and cook the pasta as directed. Drain. Mix olive oil, White wine vinegar, and Italian seasoning. Set aside. In a large bowl, combine pasta, chicken, diced avocado, sliced tomatoes, and chopped basil. Top with homemade Italian dressing and mix well. Squeeze fresh lime juice over salad and sprinkle with salt and pepper lightly before serving.
Time 55m Yield 4 to 6 servings Number Of Ingredients 13 Steps:
Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, according to the package directions. Drain in a colander, rinse with cold water and shake until very dry. Transfer the pasta to a large mixing bowl, drizzle 2 tablespoons of the olive oil over it and toss well to coat. Add the chicken, cucumber, tomatoes, olives, peppers, salami, onions and parsley. Season with salt and toss well to combine. In a small bowl, whisk together the vinegar and remaining 1/2 cup olive oil; pour it over the salad and toss well. Taste and adjust the seasoning if necessary. For best flavor, let the salad stand at room temperature for about 30 minutes before serving.
Time 2h10m Number Of Ingredients 10 Steps:
In a large bowl, mix all ingredients together. Chill for about 2 hours before serving, to allow dressing to soak into other ingredients.
Time 30m Yield 8 servings Number Of Ingredients 9 Steps:
Cook pasta as directed on package, omitting salt. Meanwhile, sprinkle chicken with dry dressing mix; toss to coat. Heat 1 Tbsp. oil in large skillet on medium heat. Add chicken; cook and stir 4 min. or until done. Drain pasta; place in large bowl. Add remaining oil, chicken and all remaining ingredients; mix lightly.
Time 20m Yield 8-10 serving(s) Number Of Ingredients 11 Steps:
Cook the pasta in a large pot of boiling water until al dente (do not overcook the pasta; drain in a colander then rinse well under cold water. Drain the pasta well in the colander. Place the pasta in a large bowl then toss with 2-3 tablespoons oil. Add in chopped tomatoes and cooked cubed chicken; toss to coat. For the dressing; in a processor puree the prepared pesto with the spinach and lemon juice. Add in the mayonnaise and pulse until blended. Add the mayo mixture to the pasta mixture; toss to combine. Mix in the Parmesan cheese then season with salt and pepper.
More about “italian chicken pasta salad recipes”
Time 35m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Combine first 6 ingredients and marinate (overnight is best). Sprinkle Parmesan Cheese on salad before serving.
