Rotini Chicken Salad6 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 2 hr
“Terrific lunchtime or picnic salad, hearty enough to be a meal!” - by nascar3
Original recipe yields 6 servings
- 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.
- 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.
- 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.
Amount Per Serving (6 total)
- 501 cal
- 34.5 g
- 33.3 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"Any leftover cooked chicken meat can be used and any method of cooking the chicken works too, saute, baked, grilled, etc...." See more"
"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. Wo..." See moreuld recommend trying it with broccoli instead."
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