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

This simple chicken salad is great for potlucks or an easy weeknight dinner with the family.




Preheat oven to 325° F. Place chicken on a greased cooking tray. Squeeze lemon juice evenly over breasts. Lightly sprinkle with 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 the oven and let cool. Chop into bite-size cubes when cooled.

Cook pasta in a large pot of boiling water until al dente; drain. Cool noodles under cold water.

Combine chicken, noodles, peas, basil, spinach, peppers and cheese in a bowl. In a separate bowl, whisk together ingredients for the dressing. Gently toss noodle mixture with dressing, to coat.

Place in refrigerator to chill, or serve immediately.

Recipe by Leika Suzumura, former PCC Nutrition Educator

More about: chicken, pasta, salad


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