Chicken Pasta Salad

    Chicken Pasta Salad


    7 people made this

    This pasta salad includes chicken which makes it hearty enough to be a meal in itself but it's great as a side too.

    Serves: 6 

    • 1 (170g) skinless, boneless chicken breast
    • 450g rotini pasta
    • 1/2 cup (60g) chopped celery
    • 1/2 cup (40g) grated Parmesan cheese
    • 2 spring onions, sliced
    • 1 cup mayonnaise
    • 1/4 cup sour cream
    • 2 tablespoons milk
    • 1/4 cup chopped fresh parsley
    • 1 teaspoon dried basil
    • 1/4 teaspoon dried thyme
    • 1 cup (150g) frozen peas, thawed
    • salt and pepper to taste

    Preparation:15min  ›  Cook:15min  ›  Extra time:2hours chilling  ›  Ready in:2hours30min 

    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 centre and the juices run clear, about 10 minutes. 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, spring 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.

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