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Italian Chicken And Vegetable Salad

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  Chicken breasts 2 Pound
For poaching liquid
  Chicken stock 2 Cup (32 tbs)
  Celery 1
  Parsley sprig 1
  Basil leaves 1 Tablespoon
  Rotelle pasta 1⁄2 Pound (Spinach, Tomato, And Egg Combination)
  Cubed zucchini 3⁄4 Cup (12 tbs)
  Tomatoes 3⁄4 Cup (12 tbs), seeded, peeled, and diced tomatoes
  Celery 1⁄2 Cup (8 tbs), thinly chopped
  Sour cream 1⁄2 Cup (8 tbs)
  Mayonnaise 1⁄3 Cup (5.33 tbs)
  Lemon juice 1 1⁄2 Teaspoon
  Dried basil 4 1⁄2 Teaspoon
  Dried oregano 1 Teaspoon
  Salt 3⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Chopped parsley 2 Tablespoon (for garnish)
  Pine nuts 1⁄4 Cup (4 tbs), toasted

1. Poach the chicken breasts in poaching liquid for 10 minutes
2. Or else, cook the chicken breasts until the pink color is gone throughout.
3. The breasts will be firm when pressed with the back of a fork.
4. Let cool to room temperature in the liquid. Remove and discard the skin and bones.
5. Shred the chicken and set aside.
6. In a large pot of lightly salted boiling water, cook the pasta al dente.
7. In a large bowl, combine the chicken, pasta, zucchini, tomatoes, and celery.

8. In another bowl, combine the sour cream, mayonnaise, lemon juice, basil, oregano, salt, and pepper.
9. Fold into the chicken mixture, sprinkle on the parsley and pine nuts, and mix again.
10 Chill for 2 hours before serving.

11. Serve chilled and pass the pepper mill when serving.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 778 Calories from Fat 278

% Daily Value*

Total Fat 32 g48.8%

Saturated Fat 6.3 g31.3%

Trans Fat 0.1 g

Cholesterol 163.2 mg54.4%

Sodium 825.6 mg34.4%

Total Carbohydrates 61 g20.2%

Dietary Fiber 8.6 g34.4%

Sugars 5.3 g

Protein 63 g126.5%

Vitamin A 42.9% Vitamin C 48.1%

Calcium 23.6% Iron 40%

*Based on a 2000 Calorie diet

Italian Chicken And Vegetable Salad Recipe