Chicken Noodle Salad typically combines cooked chicken, pasta noodles (often short like fusilli or penne), and a variety of fresh vegetables like cucumbers, cherry tomatoes, bell peppers, and herbs like parsley or basil. It’s often dressed with a light vinaigrette or a creamy dressing like ranch or Caesar. Some variations might include adding cheese, olives, or nuts for extra flavor and texture. It’s a refreshing and satisfying dish, perfect for picnics, potlucks, or a light lunch. Would you like a specific recipe for it?
Ingredients:
- 2 cups cooked chicken breast, shredded or diced
- 2 cups cooked pasta (fusilli, penne, or your choice)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- Optional: 1/4 cup black olives, sliced
- Salt and pepper to taste
Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar or lemon juice
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- Cook Pasta: Cook the pasta according to package instructions until al dente. Drain and set aside to cool.
- Prepare Dressing: In a small bowl, whisk together olive oil, red wine vinegar or lemon juice, minced garlic, Dijon mustard, dried oregano, salt, and pepper. Adjust seasoning to taste.
- Assemble Salad: In a large bowl, combine cooked chicken, cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, and parsley (and black olives if using). Toss gently to combine.
- Add Dressing: Pour the dressing over the salad and toss until everything is well coated.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.