Rotini Chicken Salad recipe

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Ingredients

1 (6 ounce) skinless, boneless chicken breast
½ (16 ounce) package rotini pasta
½ cup chopped celery
½ cup grated Parmesan cheese
2 green onions, sliced
1 cup mayonnaise
¼ cup sour cream
2 tablespoons milk
¼ cup chopped fresh parsley
1 teaspoon dried basil
¼ teaspoon dried thyme
1 cup frozen peas, thawed
salt and pepper to taste

Nutrition Info

501.4 calories
carbohydrate: 33.3 g
cholesterol: 39.1 mg
fat: 34.5 g
fiber: 2.7 g
protein: 15 g
saturatedFat: 7.1 g
servingSize: -
sodium: 368.8 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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

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