Basil Chicken and Pasta Salad With Honey Lemon Dressing

This salad comes out of the refrigerator ice cold and packed with flavor. It is a one stop meal, just add some toasted garlic bread and it is ready for the table. Our Basil Chicken and Pasta Salad  with Honey Lemon Dressing has fresh garden vegetables and herbs, and is topped off with a special dressing and Feta cheese. The chicken was grilled at another time and frozen in recipe size bags, ready to go in the freezer for just this kind of recipe. I have  taken this salad to several pot lucks, and family dinners it is always a  hit.

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How To Make 

Basil Chicken and Pasta Salad With Honey Lemon Dressing

I will often times cook a Stewed Chicken, or grill a chicken, chop it up and freeze it in 3 cup packages. I will then use the broth in recipes and freeze some of the broth to use in soups and casseroles. This is a very budget friendly tip that I have used for years and really saves a lot of time and money.

Cook the pasta according to package directions and drain well.

Transfer the cooked pasta to a very large mixing bowl.

Place the red bell peppers, celery, cherry tomatoes, green bell peppers, onions and black olives. on top of the pasta.

Mix the pasta and vegetables together, 

then stir in the chopped chicken.

Sprinkle the basil chiffonade over the top of the salad mix.

Mix all the ingredients for the Honey Lemon Dressing

 in the fruit jar.

Place the lid on the jar and shake until the mixture is creamy.

Slowly drizzle the dressing over the salad mixture.

Thanks to my husband, who is my suze chef today.

 He just loves helping me in the kitchen since he retired.

Toss the salad together 

until the dressing is distributed throughout the salad. 

Refrigerate the salad for at least 4 hours before serving.

Recipe

Yield: 12

Author: Miz Helen's Kitchen

Basil Chicken Pasta Salad With Honey Lemon Dressing

A delicious salad that will go to a pot luck dinner or a family get together.

Ingredients

Basil Chicken Pasta Salad

• 1 (12 0unce) package large elbow macaroni, cooked according to package directions.
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 1 cup celery, chopped
• 1 medium onion, chopped
• 3 cups cherry tomatoes, cut in half
• 2 cups black olives, chopped
• 3 cups cooked chicken breast, chopped small
• 1 cup fresh basil, cut in chiffonade
• 1 cup Feta Cheese, crumbled

Honey Lemon Dressing

• 4 ounces, olive oil
• 3 ounces apple cider vinegar
• 1/4 cup lemon juice
• 1/2 cup honey
• 1 teaspoon garlic salt
• 2 teaspoons dried basil
• 1/2 teaspoon red pepper flakes

Instructions

1. Cook and drain the pasta according to package directions Place the cooked and drained pasta into a very large mixing bowl.
2. Add the green bell pepper, red bell pepper,celery, onion, cherry tomatoes, and black olives. Mix the pasta and vegetables together.
3. Add the chicken and mix well. Add the fresh basil chiffonade on top of the mix. Drizzle the dressing over the salad then mix well.Add the Feta cheese to the top of the salad.
4. Adjust the seasons and add salt and pepper to taste. Refrigerate for at least 4 hours before serving. Keep refrigerated after serving.

Honey and Lemon Dressing

1. Place all the ingredients into a quart fruit jar. Place the lid on the jar and shake until the mixture is creamy.
2. Drizzle over salad.

Created using The Recipes Generator

Make sure the salad is very cold when serving.

I sure hope you enjoy this salad as much as we do!

I really appreciate you stopping by the cottage today to spend some time in the kitchen with us. I always look forward to your visits and hope that you will come back to see us real soon!

Peace and Joy

Miz Helen

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