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    You are in: Home / Recipes / Chicken Rotini Salad Recipe
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    Chicken Rotini Salad

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    40 mins

    0 mins

    TheGrumpyChef's Note:

    Great to use up leftover chicken. Makes a great lunch, or take it to your next potluck. From Pilbury Come & Eat.

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    Ingredients:

    Servings:

    Units: US | Metric

    SALAD

    DRESSING

    Directions:

    1. 1
      Place eggs in small saucepan; cover with cold water, bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs; chop.
    2. 2
      Meanwhile, cook rotini to desired doneness as directed on package, adding peas during last 4 minutes of cooking time. Drain; rinse with cold water to cool.
    3. 3
      In small bowl, combine all dressing ingredients; blend well.
    4. 4
      In large bowl, combine cooked pasta and peas, chopped eggs, chicken and carrot. Add dressing; stir gently to mix.
    5. 5
      Serve immediately, or cover and refrigerate until serving time.

    Ratings & Reviews:

    • on June 27, 2009

      45

      This recipe looked great to me, because I had everything for it on hand, and it didn't dissapoint. I made one substitution, and one addition. Pickle relish is not one of my favorite foods, so I used chopped capers instead, and I added a tablespoon of a spinach dip mix that includes a bit of dried onion and dill. I liked this better on the second day, after the flavors had time to mingle overnight. Next time, I might add some chopped green onion and some extra egg, and cut back the sugar to make the dressing a bit less rich. Overall, I really liked this salad, and would definitely make it again, especially for a cool meal on a hot day. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 19, 2009

      45

      I made this recipe for the " Summertime Salad Snapshots ". Since I was the only one to eat this, I did make a few changes to the recipe. They are as follows, for the salad part I used 1 egg, 2 ounces of pasta , 1 cup of frozen peas and carrots.For the chicken, I had some fried leftover chicken and used that.For the dressing, I adjusted those ingredients according to my taste. To fancy it up a bit , this was served on a bed of lettuce with tomato wedges and crackers on the side.I really enjoyed the taste very much. Thanks for posting and, " Keep Smiling :) "

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 31, 2009

      55

      Made this on sunday for an easy lunch. Was lovely! I did omit the carrots as I just wasn't in the mood for it. But added some to my hubby's dish as he loves carrots. His was gone before I could sit down to my plate. I also added a dash of McCormick's Grinder Ground Peppercorn Meledoy personal choice. Enjoy! (Deserved more stars than I could give since hubby really liked it. ;-)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Chicken Rotini Salad

    Serving Size: 1 (199 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 349.6
     
    Calories from Fat 140
    40%
    Total Fat 15.5 g
    23%
    Saturated Fat 3.1 g
    15%
    Cholesterol 114.5 mg
    38%
    Sodium 467.9 mg
    19%
    Total Carbohydrate 32.7 g
    10%
    Dietary Fiber 3.8 g
    15%
    Sugars 6.1 g
    24%
    Protein 19.7 g
    39%

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