Gatehouse Chicken Pasta Salad

READY IN: 8hrs 20mins
Recipe by Donna S.

Good for luncheons, buffets, potlucks, etc. I originally got this recipe from a coworker in Michigan about 14 years ago.

Top Review by Three Kids Make Me Crazy

Wow this was so good! The only thing I changed was to cook the broccoli and asparagus (left the pea pods out, daughter is allergic) using recipe #346747 to add a bit more seasoning. I'm not generally a huge fan of cold chicken, but I guarantee this will be made at least once a week in our house for a quick and nutritious lunch! Thanks so much Donna! (LOL I apologize to anyone who read this review before and thought I used recipe #363747 to cook my veggies. Bet that was a tad bit confusing!)

Ingredients Nutrition

  • 4 cups chicken, cooked and cubed
  • 8 ounces rotelle pasta, cooked, rinsed and drained
  • 1 red bell pepper, sliced in thin strips
  • 1 green bell pepper, sliced in thin strips
  • 1 12 cups broccoli florets, cooked 2 minutes in boiling water, rinsed, drained and chilled
  • 12 cup asparagus, cut in 1 inch pieces, cooked 2 minutes in boiling water, rinsed, drained and chilled
  • 1 cup pea pods, cooked 2 minutes in boiling water, rinsed, drained and chilled
  • 12 cup mayonnaise

Directions

  1. In a large bowl, combine chicken, pasta, and vegetables.
  2. Toss with Gatehouse salad dressing (recipe #162556--use the whole salad dressing recipe yield).
  3. Refrigerate 8 hours or overnight.
  4. Right before you are ready to serve, mix in the 1/2 cup mayonnaise.

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