Chicken Rotini Salad Recipe

Name: Chicken Rotini Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SALAD; 2 eggs; 4 ounces uncooked rotini pasta; 2 cups frozen baby peas; 2 cups cooked chicken, cubed; 1 cup sliced carrot; DRESSING; 3/4 cup mayonnaise; 1/4 cup milk; 2 tablespoons dill pickle relish; 1 tablespoon Dijon mustard; 1/4 teaspoon sugar; 1/4 teaspoon salt; 1/4 teaspoon pepper

Servings: persons

SALAD
2 eggs
4 ounces uncooked rotini pasta
2 cups frozen baby peas
2 cups cooked chicken, cubed
1 cup sliced carrot
DRESSING
3/4 cup mayonnaise
1/4 cup milk
2 tablespoons dill pickle relish
1 tablespoon Dijon mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper

1
Place eggs in small saucepan; cover with cold water, bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs; chop.
2
Meanwhile, cook rotini to desired doneness as directed on package, adding peas during last 4 minutes of cooking time. Drain; rinse with cold water to cool.
3
In small bowl, combine all dressing ingredients; blend well.
4
In large bowl, combine cooked pasta and peas, chopped eggs, chicken and carrot. Add dressing; stir gently to mix.
5
Serve immediately, or cover and refrigerate until serving time.

816

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: SALAD, 2 eggs, 4 ounces uncooked rotini pasta, 2 cups frozen baby peas, and more.

Yes, Chicken Rotini Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Rotini Salad

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