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Local mom and chef, Rebecca Oren, strikes again with this winning Memorial Day BBQ Rotisserie Chicken Pasta Salad!

Rotisserie Chicken Pasta Salad with Summer Vegetables

  

This isn’t so much a recipe as a guideline—use whatever items you like to make your own version. Choose pasta with texture and shape so it will hang on to the dressing and other salad ingredients for a perfect bite.  A delicious store bought dressing (choose a low sugar version with clean ingredients) will make this salad easy to throw together in a pinch.

Serves 8

Ingredients:

  • 1-1 lb box cavatapi pasta
  • 2 tablespoons extra virgin olive oil
  • 2 cups English cucumber unpeeled, sliced lengthwise and diced into ½ inch pieces
  • 1 yellow pepper, diced in ½ inch pieces
  • 1 pint grape tomatoes, cut in half
  • 4 whole scallions, finely sliced
  • 2 ears of fresh corn, cooked* and kernels cut off the cob
  • 3 cups diced or shredded rotisserie chicken (approximately one whole chicken)
  • 1 cup bottled salad dressing, plus an additional ¼ cup reserved**
  • 2 avocados, peeled and cut into 1 inch chunks and tossed with juice from ½ lemon
  • 10-15 fresh basil leaves, cut into fine ribbons
  • ¼ cup pine nuts, lightly toasted on dry skillet
  • 1-8 oz block of feta cheese, cut into small cubes
  • Salt and pepper

Directions:

  • Cook pasta according to package directions in very salty water. Drain and toss with olive oil to prevent sticking. Set aside to cool in a large bowl.
  • When pasta has cooled, add cucumber, yellow pepper, grape tomatoes, scallions, corn and chicken and toss gently with 1 cup salad dressing.
  • At this point salad can be covered and refrigerated up to one day until ready to serve.
  • Just before serving, add avocado, basil leaves and feta cheese to other salad ingredients and toss to combine.  Add up to ¼ cup additional dressing as desired and season with salt and pepper to taste.
  • *To quickly cook fresh summer corn still in the husk:  Trim any long pieces from ends of husk. Place one ear of corn, still in husk, on microwavable plate, uncovered.  Microwave 2 ½ minutes. Corn will be very hot—allow to cool before handling.
  • **Nature’s Promise Organic White Balsamic Vinaigrette (at Stop ‘n Shop) is my favorite!

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