Creamy Chicken Pasta Salad
Ingredients
The pasta and chicken
-
8
ounces
rotini pasta
-
1
pound
boneless skinless chicken breasts
The vegetables
-
1
cup
cucumber
-
1
cup
red bell pepper
-
2
units
green onions
-
1
cup
olives
-
½
large
red onion
The dressing
-
2
tablespoons
olive oil
-
1
tablespoon
red vinegar
-
2
tablespoons
honey
-
1
teaspoon
Dijon mustard
-
½
cup
mayonnaise
-
½
cup
ranch dressing
-
½
teaspoon
salt
-
to taste
black pepper
Instructions
- Cook the pasta according to package directions, then drain and cool.
- Season the chicken with salt, pepper, and your favorite seasoning.
- In a skillet, heat half of the oil and sear the chicken for about 5 minutes on each side until cooked through.
- Let the chicken rest for 10 minutes, then slice it into bite-sized pieces.
- In a large bowl, combine the pasta, cucumbers, bell pepper, green onions, olives, red onion, and chicken.
- In another bowl, mix the remaining olive oil, vinegar, honey, mustard, mayonnaise, ranch dressing, salt, and pepper until well combined.
- Pour the dressing over the salad and stir to coat.
- Cover the bowl with plastic wrap and refrigerate for about an hour before serving.
- Serve cold or gently reheat if desired.
Nutrition Facts (estimated)
Servings
6
Calories
479
Total fat
25g
Total carbohydrates
41g
Total protein
22g
Sodium
1004mg
Cholesterol
58mg
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