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A Pinch of Joy

Eat Healthy, Do it Yourself, Live Well, Have Fun.

Chicken Pasta Salad with poppyseed dressing

Chicken Pasta Salad with poppyseed dressing

Chicken Pasta Salad — Someone brought this flavorful and addicting pasta salad to a potluck and everyone raved over it.  I was lucky enough to get the recipe – and then promptly tweaked it.

They used dried cranberries which I switched out for fresh fruit to reduce the carb count somewhat.  Halved grapes, sliced strawberries and mandarin oranges work nicely.  This was the first time I used blueberries and we  liked those as well.  I prefer  Brianna’s poppyseed dressing and look for it when I start yearning for this dish. You can  poach the chicken by bringing water to boil in a shallow pan and slipping in a couple of thawed chicken breasts and cooking until done.  Better is the flavor from a deli roasted chicken, perfect for using leftovers.   Or use the tabletop  grill.  I laid thawed two chicken breasts on the grill which had preheated a couple of minutes.    About five minutes and they were done.  Grilling the chicken also adds new dimension to the flavor of the salad.   I prefer to use the mini farafelle (bowtie) pasta, cooked al dente (almost not quite fully cooked).

This makes 6-8 servings. This recipe can be halved easily.    Use half the Brianna poppyseed dressing, or one cup.  Add more if salad seems dry.

Chicken Pasta Salad with poppyseed dressing
 
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Prep time
10 mins
Cook time
10 mins
Total time
20 mins
 
Creamy pasta salad with chicken and fruit -- a side dish or a meal.
Author: Charlene - A Pinch of Joy
Recipe type: Salad
Cuisine: American
Serves: 8 servings
Ingredients
  • 16 oz package of pasta
  • 4 green onions, sliced thin (about ¼ cup)
  • 2 stalks celery, sliced (about ½ cup)
  • 2 cups cooked chicken, cut into bite sized pieces (approximately two large chicken breasts)
  • 1 bottle poppyseed dressing (I use Brianna’s)
  • ½ - ¾ cup of your choice of fruit
Instructions
  1. Cook pasta al dente according to package directions. Rigatoni, farafelle or penne work well.
  2. Cook chicken until done – microwave, poach or grill -- cool slightly and cut into small pieces.
  3. Slice onions and celery.
  4. Drain and rinse pasta when finished cooking. Rinse with cold water to stop cooking process.
  5. Mix cooled chicken, pasta, vegetables and poppyseed dressing together.
  6. Gently fold in fruit of your choice. Grapes, blueberries, strawberries, dried cranberries, mandarin oranges are suitable choices.
  7. Chill two hours before serving. Will keep in refrigerator for 2-3 days.
  8. Makes six to eight servings.
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Filed Under: Salads

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Comments

  1. Miz Helen says

    at 8:29 pm

    Hi Charlene,
    I just love a Poppyseed Dressing and this looks like a great Salad! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  2. Cathy@My1929Charmer says

    at 10:44 am

    Looks so yummy and I love poppy-seed dressing, a great idea to add fruit to the salad. Thanks for sharing your creative inspiration with Sunday’s Best – you helped make the party a success!

  3. Rita says

    at 9:10 pm

    This looks so good and I love the addition of the fresh fruit!

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Welcome! I’m Charlene. I love to share quick and easy recipes, whatever I’ve learned in our last DIY project – anything that helps make life easier, better and more fun!! I hope you will find inspiration and add a pinch of joy to your day!

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