This easy chicken salad recipe serves beautifully chilled or at room temperature, making it ideal for showers, parties, and low-key gatherings.
2 cups cooked small seashell pasta (about 1 cup uncooked pasta)
1 1/2 cups cubed cooked chicken breast (about 6 ounces)
1 cup diced red bell pepper
1 cup shredded yellow squash (about 1 medium)
1/2 cup sliced carrot
1/2 cup sliced green onions
1/2 cup fresh corn kernels (about 1 ear)
1/2 cup frozen green peas, thawed
1 (15-ounce) can black beans, rinsed and drained
1/4 cup rice vinegar
3 tablespoons olive oil
2 teaspoons Dijon mustard
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon hot sauce
How to Make It
Combine the first 9 ingredients in a large bowl. Combine rice vinegar and remaining ingredients in a small bowl; stir well with a whisk. Pour vinegar mixture over chicken mixture, and toss gently to coat. Serve at room temperature or chilled.
Easy, light and delicious. I usually omit the peas, use frozen corn (thawed), slightly less than a can of black beans, a bit more red pepper and squash, and a package of the Perdue short cuts diced. I also up the hot sauce to 1/2 tsp but the result is not spicy, just flavorful. I've been making this for years - always a summer favorite.
I was expecting to not like the dressing for this salad but I ended up loving it (I'm not a big fan of Asian flavored dressings). I made the salad & dressing the day before & then added the dressing to my salad right before I ate it.
This is a great dish to take on a picnic or potluck. It's a gread summer salad perfect for when the weather is hot. I love that you can mix in any vegetables you want.
I used frozen edamame instead of peas & didn't use the squash (I don't like squash). I wanted to add broccoli to replace the squash but forgot to.
This is one of my favorite "go to" recipes! I make it more often without the chicken than with, but it is a good way to use leftover chicken or rotisserie chicken. I use frozen corn & peas to keep it extra cool for taking to picnics, block parties, tailgating, etc. On occasion, I add fresh tomatoes. It also works well with small shrimp! Just a GREAT recipe!