FRIED CHICKEN PASTA SALAD RECIPES

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FULLY LOADED FRIED CHICKEN PASTA SALAD – THYME FOR COCKTAILS



Fully Loaded Fried Chicken Pasta Salad – Thyme for Cocktails image

This ultimate picnic mashup has bites of crispy chicken, tender pasta, sharp cheddar cheese, bacon, and vegetables in a creamy roasted garlic dressing

Provided by Loriann Cargill Bustos

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 8

Number Of Ingredients 13

1 pound rotini pasta
1 cup frozen peas
1 cup frozen corn
6 slices bacon
6 ounces sharp cheddar chesse (crumbled)
1 pint Cherry or grape tomatoes (cut in half)
1/2 small red onion (finely diced)
1/4 cup chopped parsley
4 scallions (thinly sliced)
2 tbsp finely chopped dill
2 tbsp chopped chives
4 large cook breaded chicken tenders (chopped into 1/4 inch pieces)
1+ cup creamy roasted garlic dressing (substitute store bought dressing if desired)

Steps:

  • Prepared pasta according to package directions in salted boiling water. Drain, mix in thawed peas and corn. Set aside.
  • While pasta cooks preheat a medium skillet over medium low heat. Cook bacon until crispy, 6-7 minutes. Drain on a paper towel lines plate. Crumble and add to pasta.
  • Mix remaining ingredients except chicken into pasta salad.
  • Pour in dressing, stir to coat completely. Add more dressing if desired. Chill at least one hour before serving. Can be made up to a day ahead.
  • Mix in chicken right before serving. Toss to coat completely. Store leftovers in an airtight container in the refrigerator.

ASIAN CHICKEN PASTA SALAD RECIPE | ALLRECIPES



Asian Chicken Pasta Salad Recipe | Allrecipes image

Wonderful stir-fried veggie, chicken pasta salad that's great served warm or cold.

Provided by SERRYP

Categories     Salad    Pasta Salad    Chicken Pasta Salad Recipes

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 12

8 ounces rotelle pasta
5 boneless chicken breast halves, cooked and cut into bite-sized pieces
5 tablespoons vegetable oil
1 teaspoon salt, divided
2 carrots, sliced diagonally
½ pound fresh mushrooms, quartered
½ head broccoli, cut into florets
½ head cauliflower, broken into small florets
¼ cup water
1 bunch green onions, chopped
2 tablespoons soy sauce
3 tablespoons sesame oil

Steps:

  • 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. Place in large bowl with chicken.
  • In large skillet or wok, heat 1 tablespoon oil. Cook carrots with 1/4 teaspoon salt until tender-crisp, 3 to 5 minutes. Remove carrots, place in bowl with chicken and pasta. Add 2 tablespoons oil to wok and cook mushrooms with 1/4 teaspoon salt until tender, 5 minutes. Remove mushrooms and place in bowl.
  • Add 2 more tablespoons oil to wok, stir-fry broccoli, cauliflower and onion until coated with oil. Add 1/2 teaspoon salt and 1/4 cup water, cover and cook 5 to 10 minutes, until tender-crisp, stirring occasionally. Remove vegetables with slotted spoon and toss with pasta and chicken.
  • Mix in green onions, soy sauce and sesame oil, adjusting soy and sesame to taste. Serve warm or cold.

Nutrition Facts : Calories 448.8 calories, CarbohydrateContent 38.1 g, CholesterolContent 52.2 mg, FatContent 21.7 g, FiberContent 5.3 g, ProteinContent 27.9 g, SaturatedFatContent 3.6 g, SodiumContent 863.4 mg, SugarContent 4.4 g

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