Chicken Salad Recipe Sandwich Recipe Chick Wrap with Grapes Croissant Images Melt Photos: Chicken Pasta Salad Chicken Salad Recipe Sandwich Recipe Chick Wrap with Grapes Croissant Images Melt Photos

Chicken Pasta Salad Biography

Source(google.com.pk)
"For anyone who likes Buffalo wings, this is a great change of pace from normal pasta salad. Really popular as a side dish for a barbeque or just about any gathering you can think of. You can substitute or add many different vegetables with this recipe."
Ingredients:Original recipe makes 12 servings
    1 (16 ounce) package uncooked rotini pasta
    1/2 cup mayonnaise
    1 cup chunky blue cheese dressing
    1/2 cup buffalo wing sauce
    1 teaspoon salt
    1/2 teaspoon black pepper
    1 pound frozen cooked chicken strips, defrosted and diced
    1/2 cup red bell pepper, diced
    1/2 cup green bell pepper, diced
    1 cup red onion, diced
PREP
   20 mins
   COOK
   10 mins
   READY IN
   1 hr 30 mins
   Directions:
   Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
    Stir together the mayonnaise, blue cheese dressing, buffalo wing sauce, salt and pepper in a large bowl. Add the chicken, bell peppers, red onion, and cooked pasta and toss to coat with the dressing. Cover and chill at least 1 hour in the refrigerator before serving.

Ingredients:
Original recipe makes 4 servings
    1 cup uncooked elbow macaroni
    1 stalk celery, chopped
    1 (2.25 ounce) can chopped green olives
    1/4 cup mayonnaise
    1/4 cup sour cream
    2 tablespoons milk
    1 (10 ounce) can chicken chunks, drained
    1 (1 ounce) package dry Ranch-style dressing mix
    2 teaspoons paprika
    PREP
    20 mins
    COOK
    10 mins
    READY IN
    30 mins
Directions:
Bring a pot of water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain, and pat dry.
    In a medium bowl, mix together the celery, olives, mayonnaise, sour cream, milk, chicken and Ranch dressing mix. Stir in macaroni until well blended. Refrigerate for 24 hours. Stir, and sprinkle paprika over the top before serving.

Ingredients:
Original recipe makes 8 servings
    Dressing
    1/3 cup smooth peanut butter
    1/4 cup soy sauce
    2 tablespoons unseasoned rice vinegar
    1 tablespoon Asian garlic-chili sauce
    1 tablespoon brown sugar, packed
    1 tablespoon finely chopped fresh ginger root
    1/8 teaspoon red pepper flakes
    3 tablespoons low-sodium chicken broth
    salt and ground black pepper to taste
    Salad
    1 (16 ounce) package uncooked linguine pasta
    3 1/2 cups cooked chicken, cut into strips
1 cup julienne-sliced carrot
    6 green onions, chopped
    1 red bell pepper, seeded and cut into strips
    1 celery rib, thinly sliced
    1/2 cup fresh cilantro leaves, chopped
    1/2 cup chopped roasted peanuts, for garnish
PREP
    45 mins
    COOK
    10 mins
    READY IN
    55 mins
Directions:
To make the dressing, place the peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, red pepper flakes, and 3 tablespoons of chicken broth together in a blender or bowl of a food processor. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken broth or water.
    Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, 8 to 10 minutes. Drain and place pasta into a large mixing bowl.
    Add the chicken, carrots, green onions, red pepper, celery, and cilantro to the bowl with the linguine. Pour the dressing over the noodle-chicken mixture and toss until mixture is evenly coated. Divide the salad among eight serving plates, and sprinkle peanuts over each serving.

Ingredients :
Original recipe makes 6 servings
    1 (12 ounce) package radiatore pasta
    1/4 cup sesame seeds
    1/4 cup salad oil
    3/4 cup soy sauce
1/2 cup white wine vinegar
    3 1/2 tablespoons sugar
    2 cups cubed, cooked chicken
    1/2 cup chopped fresh parsley
    1/2 cup coarsely chopped green onion
    4 cups torn fresh spinach leaves
    PREP
    20 mins
    COOK
    10 mins
    READY IN
    30 mins
Directions:
    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.
    Meanwhile, heat oil in a small skillet over medium-low heat. Stir in sesame seeds and cook until golden brown. Remove from heat. Stir in soy sauce, vinegar, and sugar. Pour dressing into a sealable container, and set aside.
    In a large bowl, mix together pasta, cooked chicken, and 1 cup dressing (reserve remaining dressing). Cover salad, and refrigerate at least 6 hours.
    Directly before serving, stir in parsley, green onions, and spinach. Toss with remaining dressing, if desired.

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 :

Original recipe makes 6 servings
    1/2 pound rotini/corkscrew pasta
    1/2 cup sliced fresh mushrooms
    1/2 cup sliced green olives
    1 stalk celery, chopped
    1/4 cup minced onion
    1 cup shredded Cheddar cheese
    1 (10 ounce) package frozen corn kernels
    1 green bell pepper, chopped
    3/4 cup Italian-style salad dressing
    1/2 cup mayonnaise
1 cup canned chicken meat - drained and flaked
    salt and pepper to taste
    PREP
    30 mins
    COOK
    10 mins
    READY IN
    40 mins
Directions:
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.
    Combine mushrooms, olives, celery, onion, cheese, corn and green bell pepper with pasta; mix well.
    In a small bowl, whisk together dressing and mayonnaise; pour dressing over salad and toss again to coat.
    Gently mix in flaked chicken; refrigerate for a few hours or serve.