Chilled Pasta Salad With Chicken

"On a hot summer day, my husband and I were craving a cold pasta salad as a main dish. Regular pasta salad was not filling enough, so we decided to add some protein: chicken and cubed cheese. This recipe is "semi-homemade" as it uses Suddenly Salad, but the end results was delicious! My whole family loves it! It makes a large batch, perfect for home or potluck. One batch might last a day in this household! The beauty of this recipe, is that you can change the type of Suddenly Salad, and the cheese, and create something different! For example, a southwestern flair using the Chipotle style Suddenly Salad and pepper jack cheese, or a Greek style with Feta and Greek Suddenly Salad! Or, make it vegetarian and trade the chicken for firm tofu! So many choices to make it your own."
 
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Ready In:
1hr 30mins
Ingredients:
13
Yields:
10 cups
Serves:
8-10
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ingredients

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directions

  • 1. Cube chicken into bite size pieces. Season chicken with oregano and garlic salt. Fry cubed chicken in 1tbsp light olive oil until cooked through. Drain excess oil from chicken in a fine mesh strainer. Set aside to cool.
  • 2. Prepare Suddenly Salad pasta according to directions on the box.
  • 3. Prepare Suddenly Salad dressing mix according to the box. To the dressing mix, add pesto and Ranch dressing. Set aside.
  • 4. While chicken cools, drain Kalamata olives and pimentos, set aside.
  • 5. Rough chop red onion, mushrooms, and tomatoes.
  • 6. Dice cheese into 1/2" cubes.
  • 7. Combine cooked and rinsed pasta with dressing mixture. Add in Kalamata olives, pimento, red onion, mushrooms, and cheese.
  • 8. Add in cooked and drained chicken cubes. Stir to combine. Allow to cool in the refrigerator at least one hour.

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