Rotini Chicken Salad
Loaded with broccoli and a rich lemony sauce, it's a healthy, delicious dinner.
Recipe Summary Rotini Chicken Salad
Terrific lunchtime or picnic salad, hearty enough to be a meal!
Ingredients | Creamy Vegan Pasta Salad Ingredients1 (6 ounce) skinless, boneless chicken breast½ (16 ounce) package rotini pasta½ cup chopped celery½ cup grated Parmesan cheese2 green onions, sliced1 cup mayonnaise¼ cup sour cream2 tablespoons milk¼ cup chopped fresh parsley1 teaspoon dried basil¼ teaspoon dried thyme1 cup frozen peas, thawedsalt and pepper to tasteDirectionsFill a pot with lightly-salted water and bring to a boil. Cook the chicken breast in the boiling water until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C). Cut the breast into cubes and spread in a single layer on a plate; place chicken in refrigerator for 1 hour, or until completely cooled.Fill a pot with lightly-salted water and bring to a boil. Stir the pasta into the boiling water; cook until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain, and rinse thoroughly with cold water to cool.Stir the celery, Parmesan cheese, green onions, mayonnaise, sour cream, milk, parsley, basil, and thyme together in a large bowl. Fold the chicken, rotini, and peas into the mayonnaise mixture. Season with salt and pepper. Chill in refrigerator for 1 hour.Info | Creamy Vegan Pasta Salad Ingredientsprep:
15 mins
cook:
15 mins
additional:
1 hr 30 mins
total:
2 hrs
Servings:
6
Yield:
6 servings
TAG : Rotini Chicken SaladSalad,
