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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Terrific lunchtime or picnic salad, hearty enough to be a meal! Ingredients:
1 (6 ounce) skinless, boneless chicken breast |
1/2 (16 ounce) package rotini pasta |
1/2 cup chopped celery |
1/2 cup grated parmesan cheese |
2 green onions, sliced |
1 cup mayonnaise |
1/4 cup sour cream |
2 tablespoons milk |
1/4 cup chopped fresh parsley |
1 teaspoon dried basil |
1/4 teaspoon dried thyme |
1 cup frozen peas, thawed |
salt and pepper to taste |
Directions:
1. 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.
2. 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.
3. 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.
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