Easy Grilled Chicken and Broccoli Pasta Salad

BBQ season is here! This is the perfect recipe for using up any leftover grilled chicken or if you need to bring a tasty dish to a gathering. Fresh and simple, this grilled chicken pasta salad is filled with crunchy healthy vegetables. Broccoli, red and yellow peppers plus chicken and a delicious dressing makes this a crowd pleasing dish!

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You could also use leftover shredded chicken (rotisserie chicken).

Grilled Chicken and Broccoli Pasta Salad

Ingredients:

12 oz. Elbow Macaroni
2 Broccoli Crowns, cut into florets
1 Red Pepper, diced
1 Yellow Pepper, diced
4 Boneless Skinless Chicken Breasts, grilled (just season with salt and pepper)
½ Cup Sour Cream
¼ Cup Mayonnaise
2 Tbsp. Ranch Seasoning
½ teas. Pepper
½ Lemon, juice

Directions:

1. In a large pot or Dutch oven cook the macaroni until al dente, drain and return to pot.

2. Add the diced Broccoli, Red pepper, Yellow pepper and toss to combine.

3. Cut the chicken into ¼ – ½ inch cubes and add to the elbow macaroni.
4. In a small bowl combine the Sour Cream, Mayonnaise, Ranch seasoning, Pepper and Lemon juice.
5. Pour over the pasta and toss to evenly coat.
6. Serve immediately or cover and chill.
Notes: This recipe is very light on the dressing, but you can easily double the Sour cream, Mayo, Ranch, Pepper and Lemon if  you’d like creamier chicken pasta salad.
For a healthier version you can substitute part or all of the Sour Cream and/or Mayo with Plain Greek Yogurt just add a little less Lemon juice.

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Grilled Chicken and Broccoli Pasta Salad

• Author: A Cultivated Nest
• Category: Pasta Salad

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Description

Fresh and simple, this grilled chicken pasta salad is filled with crunchy healthy vegetables.

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Ingredients

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• 12 oz. Elbow Macaroni
• 2 Broccoli Crowns, cut into florets
• 1 Red Pepper, diced
• 1 Yellow Pepper, diced
• 4 Boneless Skinless Chicken Breasts, grilled (just season with salt and pepper)
• ½ Cup Sour Cream
• ¼ Cup Mayonnaise
• 2 Tbsp. Ranch Seasoning
• ½ teas. Pepper
• ½ Lemon, juice

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Instructions

1. In a large pot or Dutch oven cook the Macaroni until al dente, drain and return to pot.
2. Add the diced Broccoli, Red pepper, Yellow pepper and toss to combine.
3. Cut the Chicken into ¼ – ½ inch cubes and add to the Macaroni.
4. In a small bowl combine the Sour Cream, Mayonnaise, Ranch seasoning, Pepper and Lemon juice.
5. Pour over the pasta and toss to evenly coat.
6. Serve immediately or cover and chill.
7. Notes: This recipe is very light on the dressing, but you can easily double the Sour cream, Mayo, Ranch, Pepper and Lemon if you’d like creamier chicken pasta salad.
8. For a healthier version you can substitute part or all of the Sour Cream and/or Mayo with Plain Greek Yogurt just add a little less Lemon juice.

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