Rotini Chicken Salad

Rotini Chicken Salad

6
nascar3 0

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

Ingredients

2 h {{adjustedServings}} servings 501 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 501 kcal
  • 25%
  • Fat:
  • 34.5 g
  • 53%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 15 g
  • 30%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 433 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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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.
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Reviews

6
  1. 6 Ratings

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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.