Chicken Pasta Salad
Servings: 10 servings
Equipment
Ingredients
- 8 ounces medium pasta such as rotini
- 2 cups cooked chopped chicken rotisserie or leftover chicken
- 2 cups grape tomatoes halved
- 4 ounces baby spinach
- ¼ cup red onion finely diced
- 1 cup ranch dressing
- ¼ cup shredded parmesan cheese
Instructions
- Bring a large pot of salted water to a boil and cook pasta al dente according to package directions. Drain pasta and rinse with cold water to cool.
- In a large bowl combine drained pasta, cooked chicken, tomatoes, spinach, and red onion.
- Just before serving, pour the dressing over the salad. Sprinkle with parmesan cheese, toss and serve.
Notes
- For the cooked chicken, you can use leftover chicken, rotisserie chicken, or buy precooked grilled chicken.
- If you do not plan to eat the pasta right away, add everything to the bowl EXCEPT the dressing or the spinach. Once the spinach gets wet it will wilt quickly so either keep the dressing in a jar or the spinach in a bag.
- Chicken pasta salad will keep in the refrigerator for up to 3 days. It is not advisable to freeze.
Nutrition
Calories: 254kcal | Carbohydrates: 21g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 293mg | Potassium: 274mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1354IU | Vitamin C: 8mg | Calcium: 52mg | Iron: 1mg