Quick And Easy Garden Chicken Pasta Salad Recipes

Steps:

• Cook pasta according to package directions. Rinse in cold water and drain. Cool. In a large bowl, combine the pasta, chicken, mixed vegetables, celery and onion. In a small bowl, combine the salad dressing, salt, dill and pepper. Stir into pasta mixture. Stir in cheese. Cover and refrigerate for at least 1 hour.

Steps:

• Heat oven to 350 degrees.
• In a lined baking pan (for easy clean-up) place chicken and season with salt and pepper.
• Drizzle on the lemon juice and oil, then bake the chicken until done.
• About 1 hour or until juices run clear when pierced.
• Transfer the meat to a plate, to cool, reserving the cooking juices.
• Cook the rotini as directed on the package, adding the broccoli to the pot for the last two minutes.
• Drain, reserving 1/4 cup of water, plus 2 tablespoons if you are using a rotisserie chicken.
• Transfer the rotini and broccoli to a large bowl.
• Add the reserved cooking juices and pasta water and toss to coat the ingredients.
• When the chicken has cooled, remove the skin.
• Pull the meat from the bone, cutting into bite size pieces, and add it to the pasta.
• In a small bowl, stir together the mayonnaise and mustard until well blended.
• Add the mixture, along with the remaining ingredients, to the bowl and toss well.
• Adjust salt and pepper and serve.

Steps:

• Place well drained broccoli in a large mixing bowl.
• Sprinkle with salt to season.
• Add chicken, pasta, tomatoes, onion, garlic, salt and pepper to taste; stir to combine.
• Pour dressing over the salad; stir gently to mix.
• Cover and chill 1 hour before serving.
• I serve the salad on a bed of lettuce.

Steps:

• Toss all ingredients and refrigerate.
• Can be made up to 2 days ahead.
• Serve chilled or at room temperature.
• Can be easily doubled.