Rotini Chicken Salad
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Description
Terrific lunchtime or picnic salad, hearty enough to be a meal!
Ingredients
- 1 (6 ounce) skinless, boneless chicken breast
- ½ (16 ounce) package rotini pasta
- ½ cup chopped celery
- ½ cup grated Parmesan cheese
- 2 green onions, sliced
- 1 cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons milk
- ¼ cup chopped fresh parsley
- 1 teaspoon dried basil
- ¼ teaspoon dried thyme
- 1 cup frozen peas, thawed
- salt and pepper to taste
Directions
- 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 center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C). 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, green 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.
Nutrition Facts
serving: 6 servings
calories: 501.4 kcal
carbohydrates: 33.3 g
protein: 15 g
saturated fat: 7.1 g
cholesterol: 39.1 mg
sodium: 368.8 mg
fiber: 2.7 g
sugar: 3.6 g
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