Rotini Chicken Salad

Rotini Chicken Salad

6 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    2 h
nascar3
Recipe by  nascar3

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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)

Rate This Recipe
nascar3
6

nascar3

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

AmeriCanadian
4

AmeriCanadian

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 pasta. Would recommend trying it with broccoli instead.

osmnj
2

osmnj

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.

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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