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Basic chicken pasta salad recipe

Basic chicken pasta salad recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken salad
  • Chicken pasta salad

This is a super basic pasta salad - pasta, chicken, celery, onion and mayonnaise. That's it! A great way to use chicken leftovers. It's delicious as is, or you can use it as a base to add your other favourite ingredients, such as peas or broad beans. Great for summer picnics!

170 people made this

IngredientsServes: 12

  • 500g fusilli pasta
  • 300g shredded cooked chicken meat
  • 2 sticks celery, diced
  • 1 red onion, diced
  • 450g mayonnaise
  • salt and pepper to taste

MethodPrep:10min ›Cook:10min ›Extra time:1hr chilling › Ready in:1hr20min

  1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse with cold water to cool.
  2. Stir together chicken, celery, onion and mayonnaise; fold in cold pasta, and season to taste with salt and pepper. Place in fridge, and let chill for at least an hour before serving.

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Reviews & ratingsAverage global rating:(12)

Reviews in English (7)

So simple yet so delicious! I used leftover roasted chicken strips which gave the pasta salad a smoky flavor.-21 Oct 2014

by Karisma

Great basic starter recipe. I was looking for a chicken pasta salad w/out the grapes and nuts. I cooked the chicken in 5 cloves of minced garlic. Once it cooled I added the garlic infused chicken while leaving the minced bits out. Also, I put more kick into the dressing by adding 2 tsp of lemon juice, 1-2 tbs of white vinegar, 1/4 c- 1/2 c of sugar, 2 tsp of paprika, and a splash of milk to better the consistency. Delish!-06 Jul 2008

by Smithmom

My family loves this recipe. I use the Tyson pre-packaged chicken chunks (near the Tuna at the grocery store) and I used Miracle Whip instead of mayo. This is quick and easy and perfect for a hot day.-14 Oct 2007


Easy Chicken Salad

We have the best chicken salad recipe and it is simple to make! This is so creamy and delicious. Serve it over lettuce or on croissants for a great meal everyone can enjoy.


10 of Our Best Chicken Salad Recipes

These recipes will give you plenty of delicious uses for leftover chicken.

Chicken salad is one of those classic dishes that deserves a whole lot more respect than it gets. It may not be as trendy as chopped salads are these days, and it may not have the cachet of a Cobb salad, but when packed with spices and a creamy mayo, chicken salad is hardly a humble dish. Take a bite (preferably on a slice of fresh no-knead bread, and you're suddenly reminded of just how good it is. It's creamy, crunchy, flavorful, and filling.

The combo of chicken meat and some kind of dressing (often, but not always mayo) has a simple magic about it. Add a few herbs, some crunchy veggies, and suddenly you've got a concoction that makes for a great take-along lunch. But it goes just as well on crackers for a snack or as a side dish at the barbecue or picnic. You can spread it on toast for a light brunch meal or even scoop it into lettuce leaves for an hors d'oeuvre.

And in terms of having a way to use up leftovers, it's hard to beat. Not only is it hands-down the best way to use up the rest of the roast or rotisserie chicken meat (saving the bones for DIY chicken stock, of course), but you can add all kinds of leftover produce and herbs to the salad as well. If you've got a few sprigs of mint, thyme, or basil from another project, they'll absolutely work in a basic chicken salad. If you have one last stalk of celery or carrot&mdashor a spare apple&mdashin the crisper, go ahead and chop it up for the chicken salad.

While it's hard to go wrong, there are some combos that taste better than others. To wit: These 10 recipes, any one of which will delight your friends and family and have them asking for seconds.


Chicken Tortellini Salad Recipe

This pasta salad with chicken and fresh vegetables makes a quick and delicious summer dinner and an even better lunch for the next day. Get a jump on meal planning and prep this recipe a day in advance. Make and refrigerate the basil vinaigrette (shake it well before dressing the salad). Mix the tortellini, shredded rotisserie chicken, tomatoes, black-eyed peas, and corn in a large bowl cover and refrigerate. When you are ready to serve the salad, dress the tortellini mixture with the dressing, stir in arugula, and top with toasted pecans. Get in the habit of toasting nuts every time you use them toasting adds a depth of flavor and a wonderful aroma, as well as improving the texture of nuts so they stay crisp on top of salads or baked into breads and cookies. Toast several cups of nuts at one time, store in freezer-safe containers in the freezer, then pull out the amount you need when cooking. This salad recipe works well with whatever vegetables you have in your refrigerator or garden. Zucchini and yellow squash, bell peppers, heirloom tomatoes, and blanched snow peas are delicious dressed with the basil vinaigrette just use your imagination. If arugula isn&rsquot available, use baby spinach leaves, instead. Keep a bottle of the basil vinaigrette in the refrigerator this summer and, along with dressing your favorite greens use it over grilled chicken and fish.


How To Make Chicken Salad from Scratch

The fabulous thing is how incredibly simple it is to make this easy chicken salad recipe from scratch. You’re only going to need one bowl and about ten minutes of time. Can’t beat that!

Take your chicken, add your mayo and mustard, then stir in your seasoning and fresh herbs. Bam – your simple, healthy chicken salad is ready in minutes!

It’s best to whip this keto chicken salad up and refrigerate it at least two hours before serving, so the flavors have time to meld. Of course, you can prep it even further ahead if you’d like.


  1. Cook pasta in boiling water as package indicates.
  2. While pasta is cooking, mix in a large bowl mayonnaise, milk, and seasoning package from the box mix. Be sure to incorporate all of the seasoning into the mayonnaise and milk.
  3. Add cucumber and tomatoes to the seasoning in the bowl.
  4. By this time, the pasta should be finished cooking. You can check for doneness by removing a piece from the pot. Cool under running water and then taste to be sure tender. Or, you can press a piece of the pasta against the side of the pot with a fork and see if the fork pierces the pasta easily.
  5. Pour cooked pasta into a collander and run cold water over it until it is cooled. Let drain completely then pour into bowl with seasoning, tomatoes, etc.
  6. Drain the can of chicken completely. Using your fingers, break the chicken chunks up while putting in the bowl.
  7. Add cheese to the bowl and distribute all ingredients well.
  8. Cover and chill in the refrigerator for at least two hours before serving. This will give time for the flavors to meld.
  9. Serve with an assortment of crackers or sliced, crusty bread.

This Basic Pasta Salad Recipe is Very Versatile

You can easily change this pasta salad into a Greek version by adding sliced black olives and replacing the cheddar cheese with feta.

For an Italian salad, replace chicken with chunks of sliced pepperoni and use mozzarella cheese.

You can also leave the meat out completely for a vegetarian dish.

© 2018 Thelma Raker Coffone


The absolute BEST Creamy Pasta Salad made with broccoli, cucumbers, olives, cheese, red onion, red pepper, and broccoli then tossed in a sweet and tangy dressing. This is the perfect pasta salad for parties and potlucks!

This easy to make Ranch Pasta Salad will have you the star of your next cookout. It is flavorful and colorful all while keeping it simple. Add some grilled chicken, shrimp, or bacon to make a tasty main meal for the summer. This is one of my favorite pasta salad recipes!

Source: The Kitchen and a Latte


A creamy flavorful cold chicken macaroni salad, that’s perfect for picnics, cookouts, and other gatherings!

Hey friends! I have the most amazing macaroni salad recipe for you to try! I’m going to show you how I make my infamous cold chicken macaroni salad. This pasta salad recipe is super easy to whip together, and it’s extremely budget friendly. I usually use canned chicken for this recipe, but feel free to use any leftover chicken that you may have.

Also, you can replace the chicken, and use canned tuna if you’d like a tuna macaroni salad instead.


Chicken Macaroni Salad Preparation

This Chicken Macaroni Salad Recipe is easy to make. Just give it time because you need to cook the chicken first and shred it to pieces, slice the vegetables and organize all the ingredients together but there is no cooking involved other than the chicken. Everybody will love this it is soft because of the pasta, crunchy due to the carrots and onions, sweet because of the raisins and pineapple chunks, has a sour taste thanks to the mayo and cream which makes it creamy. This dish is mostly eaten after a full meal of rice and viand.


To make this simple chicken salad you will need:

Shredded or Chopped Cooked Chicken: You can use rotisserie chicken or chicken breasts, but I like to make quick Instant Pot shredded chicken to use in this recipe. I follow these steps for how to shred chicken easily. If you don’t have cooked chicken ready you can always poach a chicken breast on the stove.

Plain Greek Yogurt or Mayo: Greek yogurt is thick and creamy, and it makes a great healthy substitute for mayonnaise. You can use full fat, 2% or nonfat Greek yogurt in this recipe, depending on your preferences. Be sure to use plain (not flavored) yogurt. Of course, you can use mayo in this recipe if you prefer.

Seasonings: My recipe uses garlic powder, salt and pepper. I find that you don’t need to add too much seasoning because there are lots of flavors going on in this chicken salad. You can try adding a splash of lemon juice or a squeeze of Dijon mustard if you want.

Celery: I love the crunch that celery adds to this chicken salad. Chop the celery into small pieces so that it doesn’t overwhelm the salad.

Nuts: Pecans, walnuts, and sliced almonds all work well in this recipe. If you have a few minutes, toasting the nuts in a skillet on the stove will add a lot of flavor.

Grapes: Chicken salad with grapes is a classic and I love the sweetness that grapes add to this salad. You can also try mixing in chopped apple, dried cranberries or dried cherries.

To make this chicken salad, start with the dressing. I make the dressing in a large bowl and then add the other ingredients to that same bowl. Stir together the plain Greek yogurt, garlic powder, salt and pepper.

Next, you will add the rest of the salad ingredients to the bowl and stir everything together. Taste the chicken salad and add more seasoning if needed.

You can keep the chicken salad in a covered container in the refrigerator for up to 3-4 days, as long as you made it with chicken cooked that same day. Serve chicken salad on bread, croissants or lettuce.