Chicken Pasta Salad II

Chicken Pasta Salad II

Heather 0

"This is a super easy but wonderfully tasty salad recipe I picked up years ago which has become a summer tradition with my family! The ingredients and proportions are adjustable to personal preference. For added flavor, you can boil the pasta in a mixture of 1 part water and 1 part chicken broth."

Ingredients 40 m {{adjustedServings}} servings 458 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 33.3 g
  • 51%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 1078 mg
  • 43%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cool water. Pour into a large dish.
  2. Combine mushrooms, olives, celery, onion, cheese, corn and green bell pepper with pasta; mix well.
  3. In a small bowl, whisk together dressing and mayonnaise; pour dressing over salad and toss again to coat.
  4. Gently mix in flaked chicken; refrigerate for a few hours or serve.
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Reviews 59

  1. 78 Ratings


I made this pasta salad for Mother's Day and it was a huge hit!! Everyone enjoyed it, including my husband who is not a fan of pasta salad. I do want to make two suggestions. First, because I was taking this to a family get together, I felt the 6 servings shown on the original recipe would not be enough so I doubled it to 12 servings. Don't do that!! It turned out to be more like 30 servings. Also, I'm not a chef but I love to cook and the "Prep Time" of 30 minutes turned out to be more like 60 minutes!! Just something to keep in mind. Otherwise, thanks for a great recipe, Heather! This one is a keeper!!!

Dean Cannon

I tweaked this recipe a little. I added mild banana pepper rings and paprika for a touch of heat and used red bell pepper for sweetness. I also seared boneless breast filets then diced them and finished cooking in a pan bringing 1 cup water, 1/2 cup lemon juice, and 1/4 cup soy sauce then adding the chicken and stirring constantly until thoroughly cooked, then drained and added to the salad. This keeps the chicken extremely moist. The salad was awesome and disappeared in a flash.


I gave this recipe 5 stars in all categories except kid friendly. I don't have kids, but can't imagine they would care for it too much. My husband and I loved it, though. I substituted black olives instead of green and cut way back on the corn. Otherwise, the recipe was great and works out well for lunches to take to work for a few days. Thanks for the recipe Heather!