What to put in a chicken pasta salad?

A great chicken pasta salad includes short pasta (like fusilli or rotini), cooked shredded chicken, and a balance of texture-rich ingredients — such as olives, artichokes, nuts, and beans. Fresh herbs and greens elevate the dish, while a flavorful dressing ties everything together.

What do you serve with artichoke chicken?

Serve artichoke chicken dishes with light sides such as crisp salads, roasted seasonal vegetables, or rustic bread. This pasta version pairs especially well with chilled white wine, fresh-cut crudités, or a second salad like the Bruschetta Pasta Salad for a color-packed meal.

How long is chicken pasta salad good for?

Chicken pasta salad stays fresh in the fridge for up to four days when stored properly in an airtight container. For best texture and taste, enjoy within the first two days and always keep it refrigerated when not serving.

How do you describe chicken salad?

Chicken salad is a versatile dish made with shredded or diced chicken mixed with various ingredients like vegetables, beans, herbs, nuts, and a binding element such as vinaigrette or mayonnaise. Depending on the version, it can be creamy, tangy, savory, or herbaceous.

Chicken and Artichoke Pasta Salad – 5 Powerful Flavor Twists

Description

Chicken and Artichoke Pasta Salad with lemon vinaigrette, pistachios & herbs — a quick, fresh, high-protein meal in 35 minutes.

Ingredients

Salt, for pasta water
8 oz short spiral pasta (such as fusilli or rotini)
Zest and juice of 1 lemon
1 tsp Dijon mustard
1/2 tsp crushed red pepper flakes
1 cup olive oil
Black pepper, to taste
4 cups cooked shredded chicken breast
1 (15.5 oz) can low-sodium cannellini beans, drained and rinsed
1 (12 oz) jar marinated artichoke hearts, drained
1 1/2 cups green olives, pitted and coarsely chopped
3/4 cup shelled roasted unsalted pistachios, chopped
2 1/2 oz baby arugula
1 cup chopped fresh mint leaves
3/4 cup coarsely grated Parmesan cheese, plus more for serving
1 oz fresh chives, thinly sliced

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Instructions

Bring a large pot of salted water to a boil. Cook the pasta until just past al dente, about 1 minute longer than the package suggests. Drain and rinse with cool water to stop the cooking.
In a large mixing bowl, whisk together lemon zest, lemon juice, Dijon mustard, and crushed red pepper flakes. While whisking continuously, slowly add olive oil until the dressing is emulsified. Season with salt and pepper.
Add the cooked pasta, shredded chicken, beans, artichokes, olives, and pistachios to the bowl. Toss gently until everything is well coated.
Fold in the arugula, mint, Parmesan, and chives.
Serve in bowls and top with extra Parmesan if desired.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Pasta and Grain Salads
Method: Boiled, Tossed
Cuisine: American