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Chicken Rotini Salad

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Ingredients

Adjust Servings:
2 eggs
4 ounces uncooked rotini pasta
2 cups frozen baby peas
2 cups cooked chicken, cubed
1 cup sliced carrot
3/4 cup mayonnaise
1/4 cup milk
2 tablespoons dill pickle relish
1 tablespoon dijon mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper

Nutritional information

349.7
Calories
140 g
Calories From Fat
15.6 g
Total Fat
3.1 g
Saturated Fat
114.6 mg
Cholesterol
467.9 mg
Sodium
32.7 g
Carbs
3.9 g
Dietary Fiber
6.2 g
Sugars
19.8 g
Protein
170g
Serving Size

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Chicken Rotini Salad

Features:
  • Gluten Free
Cuisine:

This recipe looked great to me, because I had everything for it on hand, and it didn't dissapoint. I made one substitution, and one addition. Pickle relish is not one of my favorite foods, so used chopped capers instead, and I added a tablespoon of a spinach dip mix that includes a bit of dried onion and dill. I liked this better on the second day, after the flavors had time to mingle overnight. Next time, I might add some chopped green onion and some extra egg, and cut back the sugar to make the dressing a bit less rich. Overall, I really liked this salad, and would definitely make it again, especially for a cool meal on a hot day. Thanks for posting!

  • 60 min
  • Serves 6
  • Easy

Ingredients

Directions

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Chicken Rotini Salad, Great to use up leftover chicken Makes a great lunch, or take it to your next potluck From Pilbury Come & Eat , This recipe looked great to me, because I had everything for it on hand, and it didn’t dissapoint I made one substitution, and one addition Pickle relish is not one of my favorite foods, so used chopped capers instead, and I added a tablespoon of a spinach dip mix that includes a bit of dried onion and dill I liked this better on the second day, after the flavors had time to mingle overnight Next time, I might add some chopped green onion and some extra egg, and cut back the sugar to make the dressing a bit less rich Overall, I really liked this salad, and would definitely make it again, especially for a cool meal on a hot day Thanks for posting!, I made this recipe for the Summertime Salad Snapshots Since I was the only one to eat this, I did make a few changes to the recipe They are as follows, for the salad part used 1 egg, 2 ounces of pasta , 1 cup of frozen peas and carrots For the chicken, I had some fried leftover chicken and used that For the dressing, I adjusted those ingredients according to my taste To fancy it up a bit , this was served on a bed of lettuce with tomato wedges and crackers on the side I really enjoyed the taste very much Thanks for posting and, Keep Smiling 🙂


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Steps

1
Done

Place Eggs in Small Saucepan; Cover With Cold Water, Bring to a Boil. Reduce Heat; Simmer About 15 Minutes. Immediately Drain; Run Cold Water Over Eggs to Stop Cooking. Peel Eggs; Chop.

2
Done

Meanwhile, Cook Rotini to Desired Doneness as Directed on Package, Adding Peas During Last 4 Minutes of Cooking Time. Drain; Rinse With Cold Water to Cool.

3
Done

in Small Bowl, Combine All Dressing Ingredients; Blend Well.

4
Done

in Large Bowl, Combine Cooked Pasta and Peas, Chopped Eggs, Chicken and Carrot. Add Dressing; Stir Gently to Mix.

5
Done

Serve Immediately, or Cover and Refrigerate Until Serving Time.

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Jackson Rivera

Taco extraordinaire creating unique and flavorful fillings for his dishes.

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