Commerce Park Dental

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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