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Chicken Club Pasta Salad

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Ingredients

1 cup mayonnaise
1/2 cup plain yogurt
1/4 cup Dijon mustard
1/4 cup lemon juice
1 (16 ounce) package frozen baby peas
1 (16 ounce) package gemelli pasta
4 rotisserie chickens, meat removed and cubed
2 cups grape tomatoes
2 red bell peppers, chopped
2 yellow bell peppers, chopped
8 pieces bacon, crisply cooked and crumbled
2 cups cubed havarti cheese
2 avocados, peeled and cubed
1 cup per serving mixed lettuce greens

Chicken Club Pasta Salad

  • Serves 8
  • Easy

About This Recipe

Main dish salads are so wonderful for many reasons. First, you can make a ton of them and just eat them until they are gone. Dinner is set for a few days!

Second, you can make a salad of just about any recipe. Turn your favorite sandwich into a recipe. Make a soup a salad. That may sound weird – but think about it. Chicken noodle soup, with chicken, noodles, and veggies, would be a wonderful salad with a creamy vinaigrette salad dressing. Gazpacho makes a great salad.

Chicken Club Salad OH

This recipe, for Chicken Club Pasta Salad is one of my favorites. It takes all of the flavors of a club sandwich and turns them into a cool salad.

Enjoy this easy salad. Use your favorite vegetables and your favorite salad dressing, mixed with some mayo if you’d like. Just one tip: write down your creations so you can reproduce it. There’s not much sadder than a lost recipe.

Steps

1
Done

Bring a large pot of salted water to a boil. Put the peas in a colander in the sink.

2
Done

Meanwhile, combine the mayonnaise, yogurt, mustard, and lemon juice in a large bowl and whisk to blend.

3
Done

Cook the pasta according to package directions until al dente.

4
Done

Meanwhile, add the chicken, tomatoes, peppers, bacon, and cheese to the dressing in the bowl and mix gently.

5
Done

When the pasta is cooked, drain it into the colander over the peas. Add both to the salad and stir to mix.

6
Done

Cover and chill the salad for 1-2 hours to blend flavors.

7
Done

To serve, stir the salad. Add the avocados and serve on lettuce.

lindaBest

Linda is a home economist who has authored 40 books (39 cookbooks and Medical Ethics for Dummies). She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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