Easy Leftover Chicken and Pasta Salad Recipe
Nice recipe for using up baked or rotisserie chicken.
Ingredients
- 8 oz. radiatore, small penne, or other medium pasta, cooked al dente
- 1 1/2 tsp. red wine vinegar
- Mayo mix:
- 1 cup mayonnaise
- 1/3 cup sour cream
- 1/4 tsp. dry Italian seasoning, or just dry basil
- 1/2 tsp. garlic powder
- 1/4 tsp. Colman's dry mustard
- dash Worcestershire
- dash Tabasco
- 2 scallions, chopped, white and some green parts
- 1/2 stalk celery, chopped
- 4 oz. chunk cheese cut into small cubes
- 2 tbs. sliced Manzanilla olives
- 1 tbs. minced bell pepper
- 10 grape tomatoes, cut in half
- 1 cup chopped chicken
- garnish: paprika and chopped parsley
Directions
- Cook pasta, drain, rinse under cold water, dry with paper towels.
- Toss with vinegar in a salad bowl.
- Mayo mix: Combine mayonnaise and sour cream with seasonings.
- Toss next 6 ingredients with pasta and chicken, combine with mayo mix.
- Top wirh paprika and parsley.
- Refrigerate overnight.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 4 servings | |
| Calories 655 | |
| Calories from Fat 582 | 89% |
| Total Fat 65.83g | 82% |
| Saturated Fat 16.39g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 520mg | 22% |
| Potassium 182mg | 5% |
| Total Carbs 2.17g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.41g | 1% |
| Protein 15.22g | 24% |
