Chicken Pasta Salad With Creamy Lemon Dressing Recipes

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CHICKEN PASTA SALAD WITH CREAMY LEMON DRESSING

Whip up a yummy chicken and pasta salad dressed with a Greek yogurt lemon-poppy seed combo.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 6

Number Of Ingredients 12



Chicken Pasta Salad with Creamy Lemon Dressing image

Steps:

  • In small bowl, mix dressing ingredients using wire whisk until well blended. Cover; refrigerate until ready to use.
  • Cook and drain pasta as directed on package. Rinse with cold water; drain.
  • In large bowl, mix cooked pasta, chicken, spinach, grapes and celery. Stir dressing; pour over salad and toss gently to coat. Refrigerate at least one hour before serving. Stir in almonds, reserving 2 tablespoons for garnish, if desired.

Nutrition Facts : Calories 360, Carbohydrate 44 g, Cholesterol 45 mg, Fiber 3 g, Protein 26 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 10 g, TransFat 0 g

2 containers (6 oz each) Greek Fat Free honey vanilla yogurt
1/2 cup milk
3 tablespoons fresh lemon juice
2 teaspoons poppy seed
1 teaspoon salt
1 teaspoon grated lemon peel
2 cups uncooked penne or rotini pasta
2 cups diced cooked chicken
2 cups baby spinach leaves
1 cup red seedless grapes, halved
1/2 cup thinly sliced celery
1/2 cup slivered almonds, toasted *

CREAMY CHICKEN AND PASTA SALAD

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13



Creamy Chicken and Pasta Salad image

Steps:

  • Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking.
  • Meanwhile, whisk the yogurt, mayonnaise, 1/4 cup water, the vinegar, mustard, dill, chives and 2 teaspoons salt in a medium bowl. Remove the skin from the chicken and shred the meat into large pieces. Add the chicken, celery and cucumber to the dressing and gently stir to combine.
  • Shake the excess water from the pasta and add it to the chicken salad. Season with pepper and toss. Serve over the greens.

Nutrition Facts : Calories 672, Fat 32 grams, SaturatedFat 6 grams, Cholesterol 114 milligrams, Sodium 1724 milligrams, Carbohydrate 56 grams, Fiber 6 grams, Protein 44 grams

Kosher salt
8 ounces tubetti or other small tube-shaped pasta
1 1/4 cups 2% percent Greek yogurt
1/2 cup mayonnaise
2 teaspoons apple cider vinegar
1 teaspoon dijon mustard
1/3 cup chopped fresh dill
1 tablespoon chopped fresh chives
1 rotisserie chicken
2 stalks celery, chopped
1 Kirby cucumber, peeled, halved lengthwise, seeded and chopped
Freshly ground pepper
8 cups mesclun greens

SHRIMP PASTA SALAD WITH A CREAMY LEMON DRESSING

Very light flavor and low in calories. Originally meant to be a side dish I made some healthy substitutions and added shrimp. I usually serve with asparagus, the entire family loves it.

Provided by Brandi Starr

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 40m

Yield 5

Number Of Ingredients 14



Shrimp Pasta Salad With a Creamy Lemon Dressing image

Steps:

  • Whisk yogurt, chicken broth, lemon juice, Dijon mustard, garlic, and 1 teaspoon black pepper together in a bowl until dressing is smooth.
  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water until pasta is slightly cooled.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Toss shrimp and 2 tablespoons olive oil together in a bowl; season with salt and pepper. Transfer to a glass baking dish.
  • Bake in the preheated oven until shrimp are bright pink and cooked through, 10 to 12 minutes.
  • Toss pasta with dressing in a bowl. Add shrimp and scallions; season with 1 teaspoon kosher salt and more pepper. Garnish pasta salad with Cheddar cheese and lemon slices.

Nutrition Facts : Calories 382.3 calories, Carbohydrate 45.1 g, Cholesterol 136 mg, Fat 12.2 g, Fiber 2.8 g, Protein 24.4 g, SaturatedFat 4.1 g, Sodium 759.8 mg, Sugar 2.8 g

¼ cup Greek yogurt
¼ cup chicken broth
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 teaspoons minced garlic
1 teaspoon ground black pepper
10 ounces penne pasta
40 medium shrimp, or more to taste
2 tablespoons olive oil, or more to taste
salt and ground black pepper to taste
½ cup chopped scallions (green onions)
1 teaspoon kosher salt
½ cup shredded Cheddar cheese
½ lemon, thinly sliced

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