Chicken Pasta Salad

Chicken Pasta Salad

3
Campbell's Kitchen 0

"The secret to this flavorful pasta salad, loaded with chicken, colorful vegetables, dill and Parmesan cheese is using Swanson® Chicken Broth in the salad dressing and tossing it while the pasta is hot."

Ingredients 2 h 20 m {{adjustedServings}} servings 483 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 44.5g
  • 14%
  • Protein:
  • 28.7 g
  • 57%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 793 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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  1. Mix broth, mayonnaise, cheese and dill weed.
  2. Toss pasta, tomatoes, peas, mushrooms, onion, chicken and broth mixture until evenly coated. Cover and refrigerate at least 2 hours. Serve on lettuce.
Tips & Tricks
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Footnotes

  • Tip: For 2 cups cubed cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 pound boneless chicken breasts, cubed, 5 minutes or until chicken is done.
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Reviews 3

  1. 3 Ratings

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LaQ
7/22/2009

This was really bland, lacked zip. I am not a spicy food lover, but even for me this was missing something. I used the dill instead of basil. Maybe alot of basil would have made a difference. I followed the recipe as written and did not need near this much dressing. If I had used it all, we would have been having pasta soup. Dressing was pretty bland also. Only let it refrigerate about 2 hours, but saved some for the next day, hoping it might be better after more chilling....it was not. Sorry, but I don't think this is a repeater.

bscanlan
7/23/2010

Nice fresh pasta salad for a hot summer BBQ. Impressed my coworkers and friends!

hollyks
2/24/2011

Like the other reviewer said, NO FLAVOR! It was bland! I added some Italian dressing as well as garlig powder, salt and oregeno. It was ok, but I wouldn't make it again!