Chicken Pasta Salad | PCC Natural Markets

Chicken Pasta Salad

Serves: 4 to 6

Your rating: None (3 votes)

These ingredients are:
corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free




Preheat oven to 325° F. Place chicken on greased cooking tray. Squeeze juice of one lemon evenly over breasts. Lightly sprinkle salt and pepper to your taste. Drizzle oil evenly over seasoned breasts.

Bake for 25 to 30 minutes. Check to see the chicken is cooked through (165° F). Cook longer if under cooked. Remove from oven and let cool. Chop into bite-size cubes when cooled.

Begin boiling water for pasta. Combine ingredients for dressing in a small bowl. In another bowl, combine peas, basil, spinach, roasted red peppers and Parmesan cheese.

Cook pasta until al dente, then strain. Cool noodles under cold water. Mix noodles, chicken and dressing together. Place in refrigerator to chill, or serve immediately.

Recipe by Leika Suzumura, former PCC Nutrition Educator

More about: chicken, pasta, salad


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login