- Meat and poultry
- Cuts of chicken
- Chicken breast
A filling pasta salad that's great for work lunches, picnics or a summer evening meal.
7 people made this
- 170g skinless, boneless chicken breast
- 225g penne or fusilli pasta
- 60g chopped celery
- 40g grated Parmesan cheese
- 2 spring onions, sliced
- 235ml mayonnaise
- 4 tablespoons soured cream
- 2 tablespoons milk
- 2 tablespoons freshly chopped parsley
- 1 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 150g frozen peas, thawed
- 1 pinch salt and pepper to taste
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Fill a pot with lightly-salted water and bring to the boil. Cook the chicken breast in the boiling water until no longer pink in the centre, about 10 minutes. Cut the breast into cubes and spread in a single layer on a plate; leave to cool, then place chicken in refrigerator for 1 hour, or until completely cooled.
- Fill a pot with lightly-salted water and bring to the boil. Stir the pasta into the boiling water; cook until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain, and rinse thoroughly with cold water to cool.
- Stir the celery, Parmesan cheese, spring onions, mayonnaise, soured cream, milk, parsley, basil and thyme together in a large bowl. Add the chicken, pasta and peas into the mayonnaise mixture. Season with salt and pepper. Chill in refrigerator for 1 hour.
Reviews & ratingsAverage global rating:(8)
Reviews in English (8)
Just OK, a little too bland.-23 Dec 2017
This was an okay recipe. Not sure I'd make it again. Wasn't crazy about the flavor the parmesan cheese gave it nor the basil. I did not use peas in it as I felt it had enough starch with the pasta. Would recommend trying it with broccoli instead.-18 Aug 2009
Any leftover cooked chicken meat can be used and any method of cooking the chicken works too, saute, baked, grilled, etc.-20 Jun 2009
Chicken Herb Pasta Salad recipe - Recipes
1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Drain and set aside.
2. In a large mixing bowl, whisk together lemon zest and juice, salt and black pepper to taste, and herbs (chop up about 2 tbsp fresh mint, 1/4 cup fresh parsley, and 2-3 scallions). Stream in the olive oil while whisking continuously to make a vinaigrette.
3. To the bowl with the dressing, add the chicken, drained chickpeas, cooked pasta, and arugula and stir gently until thoroughly combined. Serve at room temperature or chilled.
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- Author: Aggie's Kitchen
- Category: Chicken
- Method: Grill
- Cuisine: Italian
This Italian Herb Grilled Chicken recipe is a summer staple – pair it up with salad or pasta, or serve on it’s own. It’s delicious!
- 2 TB dried oregano
- 2 TB dried thyme
- 2 TB dried basil
- 2 TB garlic powder
- good pinches of kosher salt and fresh ground pepper
- In a small bowl, combine oregano, thyme, basil, garlic, salt and pepper. Set aside how much you will use for chicken, save the rest in air tight container for future use.
- Lay chicken breasts on baking sheet or plate. Sprinkle both sides of chicken with seasoning and rub. Drizzle olive oil on both sides of chicken. Place on hot grill, over medium heat. Grill 5-7 minutes on each side or until done, when juices run clear.
- Let chicken rest for 5 minutes before cutting.
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Healthy Garlic Herb Chicken Salad
Love this, made a fantastic dinner after a few days of unhealthy take out eating. I definitely prefer this to the mayo kind. I want to sneak into the fridge and eat some with a fork, the true test of great food.
I’m not really supposed to tell you this, but I don’t even love chicken salads.
Friends, meet this healthy GARLIC HERB CHICKEN SALAD. She is basic and simple and 10-minute-fast while still being (obvs) rocked out with flavor. She is also clean, real, get-back-your-glow food for a Monday dinner. And she is, as of this moment, my favorite chicken salad ever slash the best healthy chicken salad slash the only chicken salad that I like.
This salad – she knows us. She knows what we need and love. She is packing in the juicy summer tomatoes, fresh garden basil, rotisserie chicken (psh, girl knows you don’t have it in you to actually cook your own chicken in the summer), brown rice and/or quinoa, and Parmesan if you wanna fudge on the clean eating part just a lil bit.
And that creamy part that makes it hold all together? Healthy chicken salad means we are working with NO mayo. We’re talking about a mixture of: a handful of walnuts, olive oil, lemon juice, parsley, more basil, and a little knob of garlic — all of which makes a clean, creamy dressing that rivals any of the best mayo-based sauces that a chicken salad has ever seen.
I get it, guys. I am right there with you.
You grilled out on Friday and went out for a big ol brunch on Saturday and then last night the cookie brownies made an appearance in your kitchen and now you are FEELING IT. Holy Monday, you are feeling it. And by you, I mean me. It’s summer, and the living is good, and the eating is even better. How much do you guys love it? I love it A LOT.
But I also love the feeling of getting a grip on the amazing summer eating situation by channeling the best of fresh, vibrant summer flavors into something that fits the clean eating bill. Especially on a Monday.
Chicken Pepperoni Pasta Salad
Hello heat wave! It’s been preeeeetty bad lately. Every time I stepped outside, it felt like I was walking into a sauna. I didn’t really feel like cooking and had been craving pizza but the last thing I really wanted to do was eat something hot for lunch while the temperature was 30+C (86+F). That’s when I whipped up this chicken pepperoni pasta salad. It’s a healthier take on pizza as it becomes a salad and it’s cold! It’s also perfect as a cold work lunch or a potluck/picnic pasta to make.
To go with the chicken pepperoni pasta salad, I mixed together my own lemon garlic dressing. I’ve started making my own dressings recently whenever I had time so I would know what was in it and cuts down on the calories. It’s actually pretty easy – I mixed together some minced garlic, lemon juice, lemon zest, olive oil, mustard powder, and salt/pepper. Pretty much all the ingredients that were already in my kitchen.
Rotisserie Chicken Salad With Greens and Herbs
David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.
Pick up a heat-lamp roast chicken at the market on the way home — it’s O.K.! — and tear it apart to feed four, or half of it for two, shredding the meat with your fingers. Mix the chicken with a few handfuls of baby arugula, a large handful of sliced scallions and a lot of chopped cilantro. Cut an avocado or two into the mix if you have them on hand. Then make a dressing out of lime juice — one juicy squeezed lime will do — a pressed garlic clove and a few glugs of olive oil, seasoned with salt and pepper. Drizzle that over the top and serve. Dinner in 15 minutes, tops.
Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. Sign up to receive it. You can find more no-recipe recipes here.
15 Unique and Delicious Chicken Salad Recipes
Transform plain cooked chicken into a fresh and lively salad ideal for a picnic, an elegant luncheon, or even dinner by whipping up one of our creamy recipes. Whether you prefer a Classic Chicken Salad wrapped in mayonnaise, as pictured here, or a mesclun mix adorned with chicken coated in Greek yogurt and lemon, there's no denying that the protein-packed salad has become a mealtime staple. All of the techniques mentioned here taste great atop a bed of lettuce or in a sandwich using the bread of your choice. Ahead, discover the perfect mouthwatering recipes to make for yourself or for your next lunchtime soirée.
You'll be surprised by just how versatile chicken salad is. Here, age-old favorites that get a modern update our quick and easy Roasted Chicken Salad is the perfect example. The toasted pecans and tangy sour cream dressing make this salad especially delicious. For a unique take on the classic dish, whip up a batch of our Apricot-Basil Chicken Salad, which uses dried apricots, fresh basil, slivered almonds, and Greek yogurt for a lip-smacking meal. You can even spice things up with an Indian-inspired Mango Chicken Salad, which celebrates tropical flavors and utilizes yogurt instead of typical mayonnaise for a more health-conscious take.
Looking for something a bit more filling? Opt for our Chicken Salad Pitas, which mix shredded chicken with Dijon mustard, mayonnaise, oranges, slivered almonds, and lemon juice for a refreshing sweet and savory choice. For a delicious mayonnaise-free option, try our Chicken, Chickpea, and Pesto Salad, which has a base of pesto, cucumber, and lemon.
From sweet and fruity to the nutty and aromatic, there are so many different ways to make chicken salad at home ahead, we're sharing some of our favorite recipes here.
No Heat Meal Prep
At work, we have a microwave that cannot be on while the toaster oven is on. Usually, I don’t really care about waiting those few extra minutes but sometimes I am HUN.GR.Y. so those extra minutes are precious!
Plus with the potluck work parties, I don’t want to waste time waiting for a microwave and making sure the entire pasta dish is heated all the way through for the party. So here I am, with a delicious solution!
This cold chicken spinach pasta salad is so easy to make plus it’s a great base for a variety of pasta salads. The chicken can be swapped out with chickpeas to make this pasta salad vegetarian and other vegetables such as cucumbers, peppers, and etc can be added to the pasta salad to change it up!
Related: Want more delicious cold lunch recipes ideas from the blog? Try this Peach Quinoa Salad, Cold Chicken Pasta with Broccoli and Peas, and Mango Chili Lime Chicken Meal Prep!
Roast chicken leftovers I think taste good anyway but there are a few ways to help it taste wonderful. Adding it to a salad like this which has strong herb, oil and vinegar tastes will work. What I’ve found with this salad is that the chicken absorbs a lot of juice which is gorgeous for getting the leftover chicken to taste good.
What I love about this dish is it’s a good throw it altogether and it’s ready to eat dish. I like to add the herbs and fresh ingredients to the dish first. Along with the red wine vinegar and olive oil so it gets all those gorgeous flavours infusing together. Then I add the chicken to soak up the juice a little. All of this I do while the spaghetti is cooking. It really is a quick dish.
Chicken and Pasta With Lemon Pesto
Pesto is a beautiful Italian recipe that combines fragrant basil leaves with pine nuts, Parmesan, and olive oil, making a thick and flavorful paste that is usually eaten on pasta. Our take on this traditional sauce adds a touch of lemon to bring out the herby brightness of the basil and enhance the overall flavor of the cheese and nuts. Fresh and undeniably tasty, this lemon pesto makes a great dish when combined with chicken breast and pasta. In just a few minutes you'll have a complete dinner that everyone will love. Serve with bread and salad for an easy and beautiful meal.
Our easy recipe uses jarred pesto, a shortcut to greatness. Many pesto brands you find at the store are laden with preservatives and additives to extend the shelf life of the product. If you can, buy an organic jar of pesto that ideally only would have a few natural ingredients. Mixing it with cream, juicy chicken, and al dente pasta makes for the whole recipe. Easy peasy. Baby green peas make for the finishing touches of this bright and succulent pasta dish.