Recipes

CHICKEN PASTA SALAD
  • Ingredients
  • 1 half load pasta dough made into butterflies or bowties
  • 2 tablespoons extra-virgin olive oil
  • 2 boneless, skinless chicken breast
  • 3 cloves garlic
  • 3 tablespoons white wine
  • 1 stalk celery, diced
  • 1 carrot, trimmed, peeled and grated
  • 1/2 green bell pepper, seeded and diced
  • 1 green onion, trimmed and chopped
  • 1/2 cup mayonnaise
  • 5 tablespoons fresh lemon juice
  • 1 cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped
  • 1 cup green or red seedless grapes, halved if large
  • 1/3 cup chopped walnuts
  • salt and freshly ground black pepper to taste
Directions
  1. Prepare pasta according to instructions for making pasta shapes in the Making Pasta chapter
  2. Cook until al dente
  3. Drain and rinse thoroughly to cool
  4. Place in large mixing bowl and toss with 1 tablespoon of olive oil
  5. While pasta is cooking, poach chicken
  6. Barely cover chicken with water add garlic and wine and bring to a boil
  7. Cook chicken in barely simmering liquid about 15 minutes
  8. Remove and let cool
  9. Add celery, carrot, pepper and scallions to pasta
  10. Combine mayonnaise, lemon juice, remaining 1 tablespoon oil, parsley and dill in food processor or blender and mix until smooth
  11. Dice chicken and add to pasta
  12. Pour dressing over and mix well
  13. Mix in grapes and walnuts
  14. Add salt and pepper to taste
  15. You can make ahead and refrigerate until serving
  16. Taste again before serving, adding more lemon juice or salt, if necessary
  17. If desired, garnish with a few extra grapes and whole walnuts.


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