Chicken Pasta Salad

Need a pasta salad recipe for a party or a small gathering? This easy-to-make Chicken Pasta Salad infuses the flavors of broccoli, mushrooms, red bell peppers and black olives with a gentle mayonnaise mix. Make it the night before and serve chilled.

PREP
55
Minutes
COOKING
20+
Minutes
SERVES
17
People
CALORIES
470
Per Serving
PROTEIN
16
Grams

Ingredients

3 Sanderson Farms® Boneless Skinless Chicken Breast Fillets, sliced in half horizontally to create six chicken breast fillets

6 Tablespoons extra light olive oil for sautéing

6 Tablespoons lemon juice

1½ teaspoons Italian seasoning

1/2 teaspoon ground black pepper

3 Tablespoons extra light olive oil for sautéing

12-ounces tri-color rotini pasta, cooked and drained

3 cups bite-size fresh broccoli florets

1½ cups mushrooms, sliced

1 cup red bell pepper, cut into strips

1 (3.8-ounce) can sliced black olives, drained

1½ cups mayonnaise

2/3 cup extra light olive oil

2/3 cup apple cider vinegar

1/2 cup sugar

3 teaspoons salt

1½ teaspoons ground black pepper

1 teaspoon paprika

Directions

1. Mix 6 Tablespoons olive oil, lemon juice, Italian seasoning and ½ teaspoon black pepper in a small bowl.

2. Place chicken breast fillets in a sealable plastic bag. Pour olive oil mixture in bag with chicken. Mix well and seal. Refrigerate 30 minutes.

3. Heat 3 Tablespoons oil in a 12-inch skillet over medium high heat.

4. Remove chicken from marinade. Discard marinade.

5. Add chicken to skillet and cook 5 minutes. Lower temperature to medium heat, turn chicken over and cook 5 more minutes or until internal temperature reaches 165°F. Remove chicken from skillet and dice into ½" pieces.

6. Combine the cooked chicken, pasta, broccoli, mushrooms, red bell peppers and black olives in a large bowl.

7. Whisk the mayonnaise, ⅔ cup olive oil, vinegar, sugar, salt, 1½ teaspoons black pepper and paprika in a bowl.

8. Pour the mayonnaise mixture over the chicken pasta salad and toss to coat.

9. Cover and refrigerate for at least 3 hours. Can be made a day ahead. *Refrigerate 3 Hours

NUTRITION FACTS

Calories

470

Fat

35g

Saturated Fat

5g

Sodium

620mg

Carbohydrate

24g

Sugars

7g

Protein

16g