Chicken Rotini Salad
"Great to use up leftover chicken. Makes a great lunch, or take it to your next potluck. From Pilbury Come & Eat."
photo by Chef shapeweaver
- 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
- 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.
- 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.
- In small bowl, combine all dressing ingredients; blend well.
- In large bowl, combine cooked pasta and peas, chopped eggs, chicken and carrot. Add dressing; stir gently to mix.
- Serve immediately, or cover and refrigerate until serving time.
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Reviews
-
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! -
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 :) " -
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. ;-) -
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.
RECIPE SUBMITTED BY
I have two wonderful kids,6 and 12, my youngest loves to help in the kitchen. His specialties are homemade noodles and macaroni salad. My daughter loves all things macaroni and cheese!
<br> In the summers, we spend a lot of time at the lake and on our four-wheelers. The littlest has started T-ball this year, and we are getting a big kick out of watching those little guys play. DD is into basketball and is my biggest helper.
<br>I am not a baker. However; I have found many delicious recipes on this site that are challenging my baking abilities. My kids are encouraging me to keep polishing up my baking skills!
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