Chicken Pasta Salad

Chicken Pasta Salad can be made with either left over chicken or with a whole fresh chicken. Use tri-color pasta to dress it up.

I like to experiment. When you think of the variety of shapes and colors on the pasta shelf at the supermarket, you start to realize just what you can do. This is the way to turn somebody else's recipe into your creation. Submitted by David McCarthy, Australia

Ingredients

  • 4 boneless, skinless chicken breasts
  • Tri-colored pasta as desired
  • 1 onion, chopped
  • 1 red bell pepper (capsicum), thinly sliced
  • 1 1/2 cup plain yogurt
  • 1 1/2 cup mayonnaise
  • 2 tsp dill weed
  • 1/2 cup parmesan cheese
  • 1/2 red cabbage, chopped
  • Salt and pepper

Method

Boil or grill chicken, chop and set aside.

Cook pasta as directed on packet.

Mix yogurt and mayonnaise.

Add in all other ingredients.

Chill.

Serves 4.

Variations

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