Looking for a healthy, easy-to-make, and delicious salad? Our Pasta Chicken Salad is your perfect choice. This low-calorie salad is not just flavorful but also packed with nutrients. Here’s how you can make it.
Ingredients
- 3 1/2 c. (8 oz.) large shells (uncooked)
- 2 c. cubed, cooked chicken (light meat)
- 2 c. fresh, raw broccoli flowerets
- 2 c. fresh, raw cauliflower
- 1 c. sliced carrots
- 1 c. sliced green onions
- 1/2 lb. fresh mushrooms, sliced
- 1 c. (8 oz. bottle) reduced calorie creamy Italian salad dressing
- 3/4 c. skim milk
- salt and pepper to taste
Salad Preparation
- Cook large shells according to package directions.
- Drain and cool (rinse with cold water to cool quickly, then drain well). Combine cooled large shells with remaining ingredients and toss lightly.
- Chill.
- Makes 8 servings.
Calorie: 268
Total cooking time:30 minutes
Difficulty level: Easy
The Pasta Chicken Salad Saga
Hello my food-loving friends! The kitchen is my playground and today, I have a tale for you that involves pasta shells and chicken. Not just any chicken, but the kind that has been cubed and cooked to perfection. The tale also stars broccoli flowerets and cauliflower, two of my favorite green heroes. And let’s not forget about our supporting cast: sliced carrots, green onions, fresh mushrooms, creamy Italian salad dressing, skim milk, and the all-important seasonings: salt and pepper.
The Invincible Pasta Shells
Our story begins with 3 1/2 cups of large pasta shells. Not the small ones, oh no. We needed the big boys for this dish. I cooked them according to the package directions, because who am I to argue with years of pasta-making wisdom? After draining and cooling them, I had a moment to admire their smooth, shiny surfaces. They were ready and eager to be the vessel to carry our other ingredients.
The Chicken Chronicles
Next came the chicken. Two cups of it, chopped into bite-size cubes and cooked until it was juicy and succulent. The smell alone was enough to bring my dog running into the kitchen, but I had to remind him that this dish was for us humans. Sorry, buddy.
The Green Brigade
Enter the broccoli flowerets and cauliflower. Fresh, raw and full of crunch. I’ve always thought that if vegetables could be superheroes, broccoli would be the Hulk and cauliflower would be Captain America. The green onions and sliced carrots joined the fray, adding a pop of color and flavor to the mix.
Mushroom Madness
Half a pound of fresh mushrooms, sliced and ready to mingle. They were like the cool kids at a party, blending in seamlessly with the other ingredients. But of course, they had their own unique, earthy charm that made them stand out.
Dress It Up
In comes the star of the show, the Italian salad dressing. A full cup of it, drizzled over our ensemble. It was like the finishing touch on a masterpiece, tying everything together with its tangy, creamy goodness. Add to that 3/4 cup of skim milk, and our salad was starting to look like a dream.
The Final Toss
With all the ingredients in one big bowl, it was time to toss it all together. The colors, the smells, the textures, it was a sensory feast! As I lightly tossed the salad, I admired how the shells, chicken, broccoli, cauliflower, carrots, green onions, fresh mushrooms, and dressing all came together in a beautiful symphony. A sprinkle of salt and pepper, and voila! Our pasta chicken salad was ready.
The Chill Factor
The last step was to chill the salad. This was the hardest part for me because the wait was excruciating! But it was worth it. The chill allowed the flavors to meld and mingle, elevating the dish to new heights. Makes 8 servings, but I won’t judge you if you eat more than one.
So there you have it, my friends. The saga of the pasta chicken salad. A tale of pasta shells and chicken, of veggies and dressing, all coming together to create a dish that’s as delicious as it is nutritious. And let’s be honest, it’s also a whole lot of fun to make. So go ahead, give it a try. Your taste buds will thank you!
