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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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This easy chicken salad recipe serves beautifully chilled or at room temperature, making it ideal for showers, parties, and low-key gatherings. Ingredients:
2 cups cooked small seashell pasta (about 1 cup uncooked pasta) |
1 1/2 cups cubed cooked chicken breast (about 6 ounces) |
1 cup diced red bell pepper |
1 cup shredded yellow squash (about 1 medium) |
1/2 cup sliced carrot |
1/2 cup sliced green onions |
1/2 cup fresh corn kernels (about 1 ear) |
1/2 cup frozen green peas, thawed |
1 (15-ounce) can black beans, rinsed and drained |
1/4 cup rice vinegar |
3 tablespoons olive oil |
2 teaspoons dijon mustard |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon hot sauce |
Directions:
1. Combine the first 9 ingredients in a large bowl. Combine rice vinegar and remaining ingredients in a small bowl; stir well with a whisk. Pour vinegar mixture over chicken mixture, and toss gently to coat. Serve at room temperature or chilled.
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