Easy Chicken/Pasta Salad

READY IN: 15mins
Recipe by Daisydukex3

This is an easy 4 ingredient dinner with plenty of leftovers (unless you have a huge family) Very frugal too- which is good in this economy! This makes a huge amount. We can feed a family of 5 plus have leftovers for lunch the next day! Great for a quick meal coming home from work.

Top Review by Chef shapeweaver

I was wanting to have this for my lunch on 4/20/12, so the salad was made on 4/19 to give the flavors time to meld. And since it was just for me,the recipe was made as follows, a 4 ounce chicken breast was diced into small bite sized pieces and browned in a bit of bacon "drippings".
Then for the pasta, 2 ounces of ziti was used, along with 1/3 cup of cooked peas. And the only dressing I had was cucumber ranch, so that was used. I didn't expect this salad to have much flavor,but it really was very good.If anyone makes this, might I suggest making the day before to give the flavors time to develop. Made for Spring PAC 2012. Thanks for posting and," Keep Smiling :) "

Ingredients Nutrition

  • 10 -12 ounces cooked chicken, shredded (leftover chicken works, or shortcuts prebagged work as well....also leftover ham or turkey would be )
  • 8 ounces elbow macaroni (or pasta of your choice)
  • 4 ounces frozen vegetables (we use half a bag of peas & carrots but whatever floats your boat will work ,o)
  • 34 cup bottled ranch dressing (measure is approximate, we eyeball it til its the right consistency. Creamy Italian would also be go)


  1. Cook pasta according to package directions, adding frozen vegetables and chicken to boiling water.
  2. Drain and cool.
  3. Toss with bottled dressing, serve cold.

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