Summer chicken pasta salad

    30 min

    This summery salad is great for picnics because it's packed with pasta, eggs, chicken and vegetables. It has cucumbers, radishes, red onion and spring onion so it's lovely and colourful.

    15 people made this

    Serves: 6 

    • 6 eggs
    • 450g pasta
    • 6 mini chicken fillets
    • 1 cucumber, sliced
    • 1 bunch radishes, trimmed and sliced
    • 2 carrots, peeled and sliced
    • 3 spring onions, thinly sliced
    • 1/2 red onion, chopped
    • 1 bottle Italian or balsamic salad dressing
    • 4 romaine lettuce, thinly sliced

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Hard boil the eggs by placing them into a saucepan, covering with water and bringing to the boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
    2. Fill a large pot with lightly salted water and bring to the boil over high heat. Once the water is boiling, stir in the pasta and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well and rinse with cold water.
    3. Poach the chicken in a small amount of water in a saucepan over medium-low heat, until no longer pink inside. Remove and set aside to cool.
    4. Slice the chicken into bite-size pieces. Slice the eggs. Combine the cooked pasta, chicken, eggs, cucumber, radishes, carrots, spring onions and red onion in a salad bowl, and pour over the salad dressing. Toss lightly to mix, and refrigerate the salad for at least 1 hour, or until cold.
    5. Arrange lettuce on each plate, then top with pasta-chicken salad to serve.

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    Reviews & ratings
    Average global rating:

    Reviews in English (6)


    This is yummy & im making it for dinner tonight ,,LOVE YOU!  -  09 Apr 2009  (Review from Allrecipes US | Canada)


    Although I tried following the directions, the textures weren't right (too much "slicing") and the portions were HUGE... this would feed 8+ people! (This was after already cutting down ingredients.) Next time, I'm going to swap the carrots and radishes for another reviewer's suggestion of olives and cherry tomatoes. And I'm definitely going to halve this to meet our household's needs. A good idea, but too many changes to make it a straight 5-star recipe as it stands.  -  21 Aug 2010  (Review from Allrecipes US | Canada)


    Thanks for this great summertime meal! It was delicious!  -  07 Jul 2010  (Review from Allrecipes US | Canada)