Easy Chicken/Pasta Salad
photo by Chef shapeweaver
- Ready In:
- 15mins
- Ingredients:
- 4
- Serves:
-
8
ingredients
- 283.49-340.19 g cooked chicken, shredded (leftover chicken works, or shortcuts prebagged work as well....also leftover ham or turkey would be )
- 226.79 g elbow macaroni (or pasta of your choice)
- 113.39 g frozen vegetables (we use half a bag of peas & carrots but whatever floats your boat will work ,o)
- 177.44 ml bottled ranch dressing (measure is approximate, we eyeball it til its the right consistency. Creamy Italian would also be go)
directions
- Cook pasta according to package directions, adding frozen vegetables and chicken to boiling water.
- Drain and cool.
- Toss with bottled dressing, serve cold.
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Reviews
-
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".<br/>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 :) "