Chicken Salad with a Twist Recipe

5 4 8
Chicken Salad with a Twist Recipe
Chicken Salad with a Twist Recipe photo by Taste of Home
Publisher Photo

Chicken Salad with a Twist Recipe

Read Reviews
5 4 8
Publisher Photo
This colorful salad will disappear fast at your next potluck. I got the recipe from my cousin, who always has great dishes at her parties...and this recipe is no exception! —Valerie Hotl Cartersville, Georgia
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 8 ounces uncooked spiral pasta
  • 2-1/2 cups cubed cooked chicken
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 1 medium cucumber, seeded and chopped
  • 1/2 cup sliced ripe olives
  • 1/3 cup zesty Italian salad dressing
  • 1/3 cup mayonnaise
  • 2 teaspoons spicy brown or horseradish mustard
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 plum tomatoes, chopped

Directions

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, chicken, onion, celery, cucumber and olives.
In a small bowl, whisk the Italian dressing, mayonnaise, mustard, lemon juice, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 2 hours or until chilled. Just before serving, fold in tomatoes. Yield: 12 servings.
Originally published as Chicken Salad with a Twist in Taste of Home February/March 2007, p37

Nutritional Facts

3/4 cup: 215 calories, 10g fat (2g saturated fat), 28mg cholesterol, 338mg sodium, 18g carbohydrate (3g sugars, 1g fiber), 12g protein.

  • 8 ounces uncooked spiral pasta
  • 2-1/2 cups cubed cooked chicken
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 1 medium cucumber, seeded and chopped
  • 1/2 cup sliced ripe olives
  • 1/3 cup zesty Italian salad dressing
  • 1/3 cup mayonnaise
  • 2 teaspoons spicy brown or horseradish mustard
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 plum tomatoes, chopped
  1. Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, chicken, onion, celery, cucumber and olives.
  2. In a small bowl, whisk the Italian dressing, mayonnaise, mustard, lemon juice, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 2 hours or until chilled. Just before serving, fold in tomatoes. Yield: 12 servings.
Originally published as Chicken Salad with a Twist in Taste of Home February/March 2007, p37

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Reviews forChicken Salad with a Twist

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jchrist67 User ID: 1462450 223826
Reviewed Mar. 30, 2015

"I made this for a potluck and I thought it lacked zing. I had about half left, and ate it for supper with more Italian dressing on it. It was better. I don't think I would make it again."

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ahmom User ID: 3426126 147936
Reviewed Jun. 27, 2013

"Very good!!"

MY REVIEW
robbinthornton User ID: 3362574 147733
Reviewed Aug. 7, 2012

"WOW! I did not have high expectations for this recipe, but it was quick and I had most of the ingredients on hand. RAVE reviews from the whole family!"

MY REVIEW
portulaca User ID: 3126 75361
Reviewed Aug. 13, 2009

"Took this dish to an office get-together recently & received rave comments - enough for family who liked it as well."

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