ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken Pasta Salad

Yield 4
The secret to this flavorful pasta salad, loaded with chicken, colorful vegetables, dill and Parmesan cheese is using Swanson® Chicken Broth in the salad dressing and tossing it while the pasta is hot.

Ingredients

  • 1 can (14 oz.) Swanson® Chicken Broth (1 3/4 cups) (Regular or Natural Goodness™)
  • 1/2 cup reduced-calorie mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon dried dill weed or 0 dried basil leaves
  • 3 cups cooked corkscrew-shaped pasta
  • 1 cup cherry tomato cut in half
  • 1 cup cooked peas
  • 1/2 cup sliced mushroom
  • 2 small red onion , chopped
  • 2 cups cubed cooked chicken
  • lettuce leaves

How to Make It

  1. MIX broth, mayonnaise, cheese and dill weed.

    TOSS pasta, tomatoes, peas, mushrooms, onion, chicken and broth mixture until evenly coated. Cover and refrigerate at least 2 hr. Serve on lettuce.

    TIP: For 2 cups cubed cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 lb. boneless chicken breasts, cubed, 5 min. or until chicken is done.