Rotini Chicken Salad recipe
All Recipes Salad
Ingredients
- 1 (6 ounce) skinless, boneless chicken breast ½ (16 ounce) package rotini pasta ½ cup chopped celery ½ cup grated Parmesan cheese 2 green onions, sliced 1 cup mayonnaise ¼ cup sour cream 2 tablespoons milk ¼ cup chopped fresh parsley 1 teaspoon dried basil ¼ teaspoon dried thyme 1 cup frozen peas, thawed salt and pepper to taste
Nutrition Info
- 501.4 caloriescarbohydrate: 33.3 gcholesterol: 39.1 mgfat: 34.5 gfiber: 2.7 gprotein: 15 gsaturatedFat: 7.1 gservingSize: -sodium: 368.8 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Rotini Chicken Salad
Directions
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Fill a pot with lightly-salted water and bring to a boil. Cook the chicken breast in the boiling water until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C). Cut the breast into cubes and spread in a single layer on a plate, place chicken in refrigerator for 1 hour, or until completely cooled.
Fill a pot with lightly-salted water and bring to a 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, green onions, mayonnaise, sour cream, milk, parsley, basil, and thyme together in a large bowl. Fold the chicken, rotini, and peas into the mayonnaise mixture. Season with salt and pepper. Chill in refrigerator for 1 hour.