Chicken Pasta Salad

Chicken Pasta Salad
  • 13 oz. spiral pasta, cooked
  • 1 C thinly sliced carrots
  • 1 C diced bell peppers – your choice of color
  • 1 C broccoli florets, cut into bite-sized pieces
  • 3 green onions, chopped
  • 16 oz. boneless chicken breast
  • 1 T olive oil
  • 1/2 t garlic powder
  • 1/2 t pepper
  • 4 oz. ranch salad dressing
  • 8 oz. Italian salad dressing
  • 1/2 t salt

Cut chicken breast into small, bite-sized pieces.  Saute in olive oil until fully cooked.  Drain excess liquid and season with garlic powder and pepper.  In a large bowl, stir together the cooked pasta, vegetables, and cooked chicken.  Add ranch and Italian salad dressings and stir to coat.  Add salt to taste.  Chill until ready to serve.

This salad keeps well in the refrigerator. Perfect to prepare ahead for Sabbath.


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