Rotini Chicken Salad

Rotini Chicken Salad

nascar3

"Terrific lunchtime or picnic salad, hearty enough to be a meal!"
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Ingredients

2 h servings 501 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 501 kcal
  • 25%
  • Fat:
  • 34.5 g
  • 53%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 15 g
  • 30%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 369 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Fill 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.
  2. 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.
  3. 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 7
  1. 7 Ratings

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Most helpful positive review

Any leftover cooked chicken meat can be used and any method of cooking the chicken works too, saute, baked, grilled, etc.

Most helpful critical review

This was an okay recipe. Not sure I'd make it again. Wasn't crazy about the flavor the parmesan cheese gave it nor the basil. I did not use peas in it as I felt it had enough starch with the pas...

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Most positive
Least positive
Newest

Any leftover cooked chicken meat can be used and any method of cooking the chicken works too, saute, baked, grilled, etc.

This was an okay recipe. Not sure I'd make it again. Wasn't crazy about the flavor the parmesan cheese gave it nor the basil. I did not use peas in it as I felt it had enough starch with the pas...

My son said It was good not great-I agree. It was simple to make but was bland- I added extra everything for more flavor. Don't think I will make again.

I sauteed diced zucchini & shredded carrots for about 4 minutes, and let them cool and added them to the mix. Very good.

I made this recipe exact, only throwing in a good amount of halved cherry tomatoes and I used reduced fat sour cream/mayonnaise. This is good but it could be better. Next time, I'll add more spi...

its easy and wonderful . I use the garden rotini and it was so good. thanks

This recipe was awesome! All the flavors melded together wonderfully after sitting in the fridge for a bit. I made a pound of rotini and basically doubled the rest. My teenage son had most of it...

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