Terrific lunchtime or picnic salad, hearty enough to be a meal!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

501 calories; 34.5 g total fat; 39 mg cholesterol; 369 mg sodium. 33.3 g carbohydrates; 15 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/23/2009
Any leftover cooked chicken meat can be used and any method of cooking the chicken works too saute baked grilled etc. Read More
(6)

Most helpful critical review

Rating: 3 stars
08/20/2009
This was an okay recipe. Not sure I'd make it again. Wasn't crazy about the flavor the parmesan cheese gave it nor the basil. I did not use peas in it as I felt it had enough starch with the pasta. Would recommend trying it with broccoli instead. Read More
(6)
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/23/2009
Any leftover cooked chicken meat can be used and any method of cooking the chicken works too saute baked grilled etc. Read More
(6)
Rating: 5 stars
06/23/2009
Any leftover cooked chicken meat can be used and any method of cooking the chicken works too saute baked grilled etc. Read More
(6)
Rating: 3 stars
08/20/2009
This was an okay recipe. Not sure I'd make it again. Wasn't crazy about the flavor the parmesan cheese gave it nor the basil. I did not use peas in it as I felt it had enough starch with the pasta. Would recommend trying it with broccoli instead. Read More
(6)
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Rating: 3 stars
06/30/2011
My son said It was good not great-I agree. It was simple to make but was bland- I added extra everything for more flavor. Don't think I will make again. Read More
(2)
Rating: 5 stars
09/30/2009
This recipe was awesome! All the flavors melded together wonderfully after sitting in the fridge for a bit. I made a pound of rotini and basically doubled the rest. My teenage son had most of it eaten up by that night. Will definitely be making again. Read More
(1)
Rating: 5 stars
09/28/2015
I sauteed diced zucchini & shredded carrots for about 4 minutes and let them cool and added them to the mix. Very good. Read More
(1)
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Rating: 5 stars
06/14/2010
its easy and wonderful. I use the garden rotini and it was so good. thanks Read More
(1)
Rating: 4 stars
10/24/2012
I made this recipe exact only throwing in a good amount of halved cherry tomatoes and I used reduced fat sour cream/mayonnaise. This is good but it could be better. Next time I'll add more spices to the dressing. The amounts of everything else is perfect. The longer this sits the better it gets. Excellent lunch pasta salad. Read More
(1)