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

Cook

20+

Minutes*

Servings

17

Cups

Calories

470

Per Serving

Protein

16g

 

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 sauteing
  • 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

Find These Ingredients

100% Natural

Never frozen

No added salt

No added water

Fed a natural diet full of protein and vitamins

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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

Calories470
Fat35g
Saturated Fat5g
Sodium620mg
Carbohydrate24g
Sugars7g
Protein16g

Chicken. A great source of protein.

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