Chicken Orzo Pasta Salad

Chicken Orzo Pasta Salad

This Will Please A Crowd!

Difficulty: Easy

Prep Time: 6+ hours

Cooking Time: 15 minutes

Ingredients

1 box orzo pasta

3 grilled chicken breast, (cooked) sliced thin

1 bag fresh baby spinach, ready to use.

1 red onion, sliced thin

1 container Campari tomatoes, halved or quartered

1/2 cup Pignoli nuts

2 cups Parmesan cheese shavings

1/2 cup capers

1 jar Marzetti Poppy Seed Salad dressing

1/2 cup sliced green onions

1/2 cup EVOO

zest of 1 lemon

juice of 1 lemon

salt

pepper

Cooking Tools

Large pot

Large mixing bowl

Directions

Cook pasta in boiling salted water according to directions.  The last 5 minutes of cooking the pasta, add;  sliced red onions and drain. In a large mixing bowl, add; spinach and the drained hot pasta & onions on top of the spinach. Mix pasta and spinach until spinach starts to wilt from the heat.  Add and mix in salad dressing, lemon zest, lemon juice, EVOO, capers and pine nuts. Set aside until the pasta cools to room temperature. Add; chicken, tomatoes, green onions, Parmesan cheese shavings. Salt and pepper to taste.   Refrigerate about 6 hours + to overnight.

Serves 6-8

 

Derby Chicken Salad

Derby Chicken Salad
Serve With Toast, Or As A Simple Salad!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: No cooking required

Ingredients
Toast
3 cups cooked chisken breast, cubed
2 cups seedless grapes, halved
3/4 cup onions, chopped
1 green onion, chopped
3/4 cup walnuts pieces
2 celery, sliced thin
2 cups watercress
1 cup mayonnaise
1 tbsp white vinegar
salt
pepper

Cooking Tools

Large mixing bowl

Directions
Whisk together, mayo and vinegar.  Toss in cooked chicken, grapes, onions, green onions, walnuts and cerlery.  Mix ingredients salt & pepper to taste.  Toast bread, create a sandwich and top with watercress.
Serves 4

Basil Pesto Chicken Salad

Basil Pesto Chicken Salad
On Focaccia  Bread!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: No cooking required

  

Ingredients
8 inch round Focaccia bread
4 cups cooked chicken breast, chunks
2 cups marinated artichokes, drained
1/4 cup red onions, small dice
1 cup fresh mozzarella, cubed
2 tbsp parsley, chopped
12 large basil leaves
1/2 cup mayonnaise
1/4 cup olive oil
1 clove of garlic
2 tbsp + 3 tbsp Pignoli nuts
1/4 cup Parmesan cheese, grated
3 cups arugula
2 tomatoes, sliced
salt
pepper

Cooking Tools
Food processor
Medium mixing bowl

Directions
In a food processor, add; olive oil, basil leaves, garlic, mayonnaise, Parmesan cheese, 2 tbsp Pignoli nuts.  Pulse on high until minced.  In a mixing bowl, add; cooked chicken, marinated artichokes, cubed mozzarella cheese, parsley, 3 tbsp Pignoli nuts, red onion and the Basil Pesto Mayonnaise, mix well.  Slice Focaccia round in half and place the chicken salad on the bottom half of the round, however high you like.  Place arugula and tomato slices on the chicken salad, then place the top half of the Focaccia.  Slice into 4 wedges.
Serves 4

Coconut Curry Chicken Salad

Coconut Curry Chicken Salad
Three Ways To Use Coconut In This Colorful Salad!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 10-12 minutes

Coconut Serving Bowls Add A Tropical Touch!

Ingredients
1 lb, chicken (tenderloins) cubed
1/2 cup red onion, diced
3/4 cup celery, sliced
3/4 cup golden raisins
1/2 cup cilantro leaves
1 1/2 cups seedless grapes, halved
1/2 cup toasted almond slices
1 cup toasted unsweetened coconut shavings
2 tbsp coconut oil
1 tbsp + 1 tsp curry powder
3/4 cup mayonnaise
1 tbsp agave syrup
1/4 cup coconut water
1/4 tsp ginger, grated
salt
pepper
coconuts (optional)

Cooking Tools
Sheet pan
Frying pan
Mixing bowl

Directions
Preheat oven 375 Degrees F.  Line sheet pan with coconut shavings and almond slices and place in oven for a minute or two to toast.  Remove from oven and let cool.
In a frying pan on medium heat, melt coconut oil and add cubed chicken.  Sprinkle 1 tbsp of curry powder and cook for 10 minutes or until chicken is done. Set chicken aside to cool.  In a mixing bowl, add; mayonnaise, 1 tsp curry powder, coconut water, ginger, agave syrup, salt, pepper and whisk until well blended. Into the mixing bowl, fold in cooled cooked chicken, onions, celery, raisins, cilantro leaves, grapes, toasted almonds and coconut shavings.  Place in coconut halves (optional) for a unique serving bowl.
Serves 4