Chicken Rotini Salad

Submitted by TheGrumpyChef

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

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 6

ingredients

• SALAD

• 2 eggs
• 4 ounces uncooked rotini pasta
• 2 cups frozen baby peas
• 2 cups cooked chicken, cubed
• 1 cup sliced carrot

• DRESSING

• 3⁄4 cup mayonnaise
• 1⁄4 cup milk
• 2 tablespoons dill pickle relish
• 1 tablespoon Dijon mustard
• 1⁄4 teaspoon sugar
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper

directions

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. 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. In small bowl, combine all dressing ingredients; blend well.
4. In large bowl, combine cooked pasta and peas, chopped eggs, chicken and carrot. Add dressing; stir gently to mix.
5. Serve immediately, or cover and refrigerate until serving time.

Reviews

[IngridH]

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!

 

[Chef shapeweaver]

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 :) "

 

[ChrissyVas]

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. ;-)

 

[DuChick]

Mmmmm...all my favorite things (besides chocolate!) in one bowl! This is a colorful, healthy salad that serves well as a main dish for a light meal. I used whole wheat rotini and fat free mayo to skinny this up a bit. Plus, I had only 1 cup frozen peas, but it still seemed to fill out the salad nicely. I will enjoy this for school lunches along with some crackers and fruit. Thanks GrumpyChef! Made for Potluck Tag.