Chicken Pasta Salad II Recipe -
Chicken Pasta Salad II Recipe
  • READY IN 40 mins

Chicken Pasta Salad II

Recipe by  

"This is a super easy but wonderfully tasty salad recipe I picked up years ago which has become a summer tradition with my family! The ingredients and proportions are adjustable to personal preference. For added flavor, you can boil the pasta in a mixture of 1 part water and 1 part chicken broth."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    10 mins

    40 mins


  1. 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 and rinse with cool water. Pour into a large dish.
  2. Combine mushrooms, olives, celery, onion, cheese, corn and green bell pepper with pasta; mix well.
  3. In a small bowl, whisk together dressing and mayonnaise; pour dressing over salad and toss again to coat.
  4. Gently mix in flaked chicken; refrigerate for a few hours or serve.
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Reviews More Reviews

Most Helpful Positive Review
May 14, 2007

I made this pasta salad for Mother's Day and it was a huge hit!! Everyone enjoyed it, including my husband who is not a fan of pasta salad. I do want to make two suggestions. First, because I was taking this to a family get together, I felt the 6 servings shown on the original recipe would not be enough so I doubled it to 12 servings. Don't do that!! It turned out to be more like 30 servings. Also, I'm not a chef but I love to cook and the "Prep Time" of 30 minutes turned out to be more like 60 minutes!! Just something to keep in mind. Otherwise, thanks for a great recipe, Heather! This one is a keeper!!!

Most Helpful Critical Review
Apr 07, 2009

This isn't anything special, but fairly good stuff and fairly easy to make (even though I hate chopping stuff). What I liked was that it was a great thing to take to work that was reasonably filling & didn't have to be microwaved. And the pasta seemed like the right amount, for a change. (Although I wouldn't call mixing Italian and mayo "genious" since I've seen plenty of recipes that do this - it's just an easy way to tang up the mayo a bit.)

Aug 20, 2010

I tweaked this recipe a little. I added mild banana pepper rings and paprika for a touch of heat and used red bell pepper for sweetness. I also seared boneless breast filets then diced them and finished cooking in a pan bringing 1 cup water, 1/2 cup lemon juice, and 1/4 cup soy sauce then adding the chicken and stirring constantly until thoroughly cooked, then drained and added to the salad. This keeps the chicken extremely moist. The salad was awesome and disappeared in a flash.

Jul 14, 2003

I gave this recipe 5 stars in all categories except kid friendly. I don't have kids, but can't imagine they would care for it too much. My husband and I loved it, though. I substituted black olives instead of green and cut way back on the corn. Otherwise, the recipe was great and works out well for lunches to take to work for a few days. Thanks for the recipe Heather!

Jul 03, 2003

What a great summer salad for the whole family. My 23 year old son, who is hard to please, loved this salad. I added a little more onions to fit our family tastes. This is what is great about this salad. You can adjust it to your own personal tastes.

Feb 19, 2008

Pretty good. Left out the olives because husband doesn't like them I also used two baked chicken breasts that I had baked instead of the canned stuff (yuck). Makes a nice lunch of a light supper with a nice dinner roll.

Mar 29, 2006

Oh, we all loved it!! I used black olives instead of green, b/c that is what I had. DELICIOUS!! I have a 1 year old and a 4 year old and both ate it up!

Jan 26, 2011

I never write reviews on this site and I had to write about this one! Even my husband and daughter couldn't get enough of this! My husband asked when I was making it again. It's really good and the ingredients work so well together. I used some left over rotisserie chicken that I had instead of the canned kind but other than that, followed this recipe exactly. Turned out really YUMMY! Thank you.


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  • Calories
  • 458 kcal
  • 23%
  • Carbohydrates
  • 26.6 g
  • 9%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 33.3 g
  • 51%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 15.8 g
  • 32%
  • Sodium
  • 1078 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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