This Easy Chicken Pasta Salad is made with Chicken, Baby tomatoes & Romaine Lettuce and can be enjoyed warm or cold for dinner or lunch.
With only 3 main ingredients it’s easy to make and super healthy.
Keep in mind that if your wanting to enjoy this salad at a later time, it’s best to add the romaine lettuce when your ready to eat it. Otherwise it will wilt if left in the fridge for some time.
Also feel free to add a few cheese cubes to this salad, white cheddar would work really well here.
Tossed in a low calorie vinaigrette, you are sure make this Chicken, Tomato & Romaine Balsamic Pasta Salad time and time again.
Or if you have a favorite low calorie dressing go ahead and use that in replace of mine. But first off try mine, you may be surprised at how simple at tasty it is.
What can be easier than this salad? You will start by cooking the penne pasta till al dente then during that time you can season and cook the chicken breasts.
Shredding the chicken then throwing all together. This Salad goes well as a side dish or served as the main course.
I am so thrilled you are reading one of my recipes, I appreciate every single one of you! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
This Fresh Corn on the Cob salad is full of flavor and is a very healthy salad option for those who vegan diet or those who want to include more meatless meals into their lifestyle.
Made with just a few simple ingredients of fresh sweet corn on the cob, avocados, cucumbers, orange and red peppers.
Then it’s topped with my homemade “Honey Lime Vinaigrette“which makes for a very tasty low carb yet filling salad. And you will be in business!
When making a cob salad, you want to be sure to use fresh corn on the cob.
Of course you can use canned corn or frozen but i’m telling you it just is not the same.
So really try to get your hands on the fresh stuff if possible.
The sweet corn and orange pepper give this salad a hint of sweetness! So when you add just a touch of the “Honey Lime Vinaigrette” you will really help to ampt up the sweet flavors even more.
If you’re looking for more of a “Tangy Vinaigrette” simply scroll to the bottom of this recipe for a list of other Vinaigrette dressings that also would go great with this salad.
Your going to want a light Vinaigrette to accompany this salad, so i’m sharing that recipe with you as well.
It is not only perfect for this particular salad it also can be stored in the fridge for up to 3 weeks and used on plenty of other salads.
Also be sure to only pour the vinaigrette overtop once your ready to eat it, otherwise you bare the chance of having mushy avocados.
Honey Lime Vinaigrette
Wanting to feed more people?
Simply double up this recipe up with my easy to use recipe adjuster above and then you can serve a larger group.
Meal Prep Inspiration: Store in sealable containers for up to 3 days in the fridge, just make sure you are using firm avocados and not putting the dressing on top till your ready to eat.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every month!
This is my take on a Mexican Corn on the Cob Salad! It is full of flavor and can be ready in less than 30 minutes!
It’s made with fresh sweet corn on the cob, Szeged seasoned chicken breasts, avocados, baby tomatoes, orange peppers and some chives.
And it is topped with my homemade “Creamy Lemon Lime Vinaigrette” which makes for a very tasty carb and gluten free meal.
The sweet corn and orange pepper give this salad a hint of sweetness! Mix that with this tangy dressing and you have yourself one fantastic summer salad.
Who said you have to be Mexican to enjoy good food?
The first time I had a cob salad like this was down in San Diego, we were staying near old town and we ventured out and found this little Mexican spot that served one of the best cob salads I ever tasted.
Since that day, i vowed to learn how to make it. And this my friends is my favorite cob salad vertition, I hope you give it a try.
As you may know I’m obsessed with “Szeged Chicken Rub” it’s so very versatile. I use it alot when I’m cooking chicken.
If you have never tried it, then I really encourage to order it either from the link that I provided below with Amazon or search your local grocery for it.
Trust me it’s the bomb!
So here we are full swing into summer, finally.
And fresh corn on the cob is now available at most grocery stores and outdoor markets!
Sweet corn on the cob is one of my most favorite summer time vegetables.
And I just picked up a bunch recently from my local farmers market along with a orange pepper that I used in this recipe.
The baby tomatoes, cilantro and chives came straight from my little garden.
Your going to want a light Vinaigrette to accompany this salad, so i’m sharing that recipe with you too.
It is not only perfect for this particular salad it also can be stored in the fridge for up to 3 weeks and used on plenty of other salads.
The Creamy Lemon and Lime Vinaigrette gives this salad extra depth of flavor that you’re sure to love. It’s best to eat this dish right away, fresh is always best.
However you can store it in the fridge in a sealable container/meal prep type bowl for a couple days ahead if desired.
Just be sure to only pour the vinaigrette overtop once your ready to eat it, otherwise you bare the chance of having mushy avocados.
If wanting your to feed more people than what this recipe does.
Then I recommend doubling this recipe up with my easy to use recipe adjuster above and then you can serve a larger group.
Meal Prep Inspiration: Store in sealable containers for up to 3 days in the fridge, just make sure you are using firm avocados and not putting the dressing on top till your ready to eat.
What are some of your favorite summer time salads?
Looking for more Summertime salads? Try these popular recipes below.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every month!
Looking for a quick and tasty lunch or dinner option? Then this Chicken Pea Pasta Salad is sure to do the trick.
This salad can be served warm or cold.
And makes for an excellent dinner or save it for the weeks meal preps.
Image making this on a Sunday, preparing for the Mon – Wed work week ahead all in one day.
Talk about healthy and easy ready made meals!
Wanting to feed more people? Simply use my recipe adjuster above and it will calculate the serving size so that you can make as much as you need.
Also, this simple pasta salad has it all and can feed a crowd easily.
Just simply throw it all together in one big bowl and it’s good to take anywhere!
I never really used to like pasta salads, mainly because I found them to be heavy and or covered with an unhealthy dressing.
But this salad is different, it is pretty healthy and you can really tweak it to your liking.
I prefer to add equal amounts of pasta to chicken and peas.
However you can definitely add more pasta to stretch it if desired.
Also keep in mind that this type of salad can be refrigerating overnight.
Making it such a great recipe for any type of gathering that your going to attend or host.
Prepare this the night before and you can even have a weeks worth of meal preps ready to go for the work week ahead!
If your on a gluten free diet, simply switch out the pasta for a gluten free variety.
EASY PEASY!
If you have been looking at other pea salads recipes and are still debating which one to go with.
I encourage you to really give this one a shot, it’s one of the most popular pasta salads on this site.
And is something my aunt makes for the family every summer.
Which always ends up being gone before the nights end!
If you’re still looking more simple pasta salad ideas?
Simply use my search bar on the sites homepage and you will find other versatile pasta salad recipes.
And you should not feel any guilt eating this one as it’s much lower in calories than most of those other recipes out there.
That is because we are not using any heavy dressings in here.
Also, feel free to add some different ingredients if desired.
Such as:
Cooked asparagus
Artichokes
Leftover spinach
Cucumbers
Chickpeas
Shredded turkey etc
HOW TO MAKE A CHICKEN PASTA SALAD?
Simply saute the seasoned Chicken Breasts till cooked in a pan or cast iron skillet.
Cook the pasta till al dente, strain and set aside.
Cooked the peas till hot, strain and set aside.
Then toss everything together in a large bowl along with the dressing!
Vulla, enjoy!
Your body will thank you for it eating such a healthy dish and you won’t even miss those high calorie dressings in those others, I promise.
Or if you have a favorite low calorie dressing go ahead and use that in replace of mine.
But first off try mine, you may be surprised at how simple at tasty it is.
Tossed in a low fat lemon spiced garlic sauce this dressing is absolutely Dee-licious.
Plus this salad contains just 3 simple ingredients:
Bowtie pasta
Seasoned shredded chicken breasts
Peas
Such an easy salad recipe that is perfect for anytime of the year.
The only sad part is that it will most likely disappear before your eyes if you have others in the house.
It always does it mine, in fact it is me that tends to eat it all.
Sometimes I will add less pasta if I am the only one having it.
Then I will amp up the pea ratio to make it more filling. I encourage you to do what works for you, also if your on some kind of gluten free diet.
No a days they have gluten free bowtie pasta as well.
So the sky’s the limit here!
What can be easier than this salad?
You will start by cooking the bow tie pasta till al dente then during that time you can season and cook the chicken breasts and peas.
Before shredding the chicken then throwing all together in a light dressing that is sure to please even the pickiest of eaters.
I highly recommended using frozen or fresh peas for this recipe, canned just taste no good.
If your not really into peas you can replace them with frozen sweet corn.
Just make sure your pre cooking those peas or corn prior of course.
My favorite Chicken Rub = Szeged Chicken Rub
I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures.
This Cabbage Tomato Salad is packed full of amazing Mexican flavors! So simple yet so refreshing!
Have you ever tried fresh Mexican pico de gallo salsa on a taco, fajita or burrito and thought “WOW” this would be great as a salad?
Well I have and eat it often as a salad too so instead of chopping the cabbage super fine I will leave it a bit more chunky.
This salad is made from chopped roma tomatoes, onion, cilantro, jalapeños peppers, salt, and lime juice.
And has literally no calories so feel free to eat as much as you like. Buen provecho!
I could eat this all day everyday!
When making this salad make sure to drain most of the liquid out of your tomatoes otherwise it will become mushy to fast. I recommend using roma tomatoes, that way there is not to much liquid.
SUPER FRESH AND FLAVORFUL!
I am so thrilled you are reading one of my recipes, I appreciate every single one of you! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
This Authentic Tabbouleh Bulgur Recipe is something you will want to make time and time again.
The secrets to a good Tabbouleh is using the most freshest of ingredients such as fresh parsley, tomatoes, cucumber, mint, onions and the right type of bulgar.
This tasty salad goes well alongside any type of dish and has been a typical side dish that has been served in the middle east for centuries.
Tabbouleh salad is something I have come to enjoy immensely over the years.
Actually I tried it for the first time at my local deli a few years back and liked it so much that returned to the market to find all the ingredients that night.
It took me some time to master the perfect combination and techniques to making the most tastiest of tabbouleh, but I’m sure i’ve done it now.
This salad has an a array of flavors that are sure to please even the pickiest of eaters. And tastes much better than any store bought variety, believe me.
You will want to start by using a “coarse Bulgur” variety, you can use “fine coarse” Bulgur if you want, however I find the course works best because it gives more substance to the salad.
Also, I recommend using both lemons and limes for this recipe, however traditionally lemons are just used. Be sure to chop up all your fresh ingredients finely and mix well before serving.
I hope you enjoy this version for my favorite tabbouleh salad.
What are some of your favorite summer time salads?
Looking for more Summertime salads? Try these popular recipes below.
I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
This Dill Pickle and Black Forest Pasta Salad is a fantastic and easy recipe for any of those upcoming summer gatherings!
I hope you give this light and tasty Summer pasta salad a try!
This is best served slightly chilled the day of vs the next day, because if it’s left in the fridge for to long it can become dry.
So if there is just the two of you please use the recipe adjuster here and make just enough for what you need.
Other than that this recipe is a winner as it’s not laddled with any high fat dressing.
Rather we are using a creamy plain yogurt and then adding some pickle juice, a touch of mayo, olive oil and spices that make it all come together very well.
What kind of Dill Pickle ? Pasta Salads have you tried in the past? Why not give this lighter version a try this time.
This one is creamy enough to satisfy pretty much anyone, however is made lighter than the average pickle pasta salad you may find out there.
Since it’s mostly made with plain yogurt, dill pickle juice and just 1 tbsp of mayonnaise.
I much prefer using more yogurt over mayonnaise as it lightens up the dish and keeps me in better shape.
Pickle Salad Perfection!
Notes: The colder the salad the better it taste, so try to chill it in the fridge for one at least one hour prior to serving.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it!Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every month!
This super healthy Fruity Almond Couscous Salad Salad is the perfect summer side dish.
It has hints of sweetness but is by no means overpowering because the yogurt and almonds help to balance all those sweet fruits out just right.
Also couscous can be served on its own as a main dish if desired as well. Sometimes I will shred the leftover meat from a rotisserie chicken over top which goes really well with this type of salad.
Today I’m using instant couscous, which has been pre-steamed and dried. It saves a whole lot of time and is just as healthy for you as the ladder.
Did you know that Couscous is a staple food throughout the North Africa? And has only gained popularity throughout Europe and the West over the past century.
Yup it’s true and prior to becoming a global food group couscous took days to prepare by hand by large groups of woman.
Properly cooked couscous should be light and fluffy and should not be gritty.
In order to achieve this fluffiness one must boil some water or stock and then pour just the right amount over the couscous.
This allows it to fluff up perfectly then you can finish that fluffing with a fork.
Today I made mine fruity, by adding canned oranges, apples and dried cranberries. Feel free to chop up a “fresh orange” instead of the canned variety if you wish.
I just love this simple couscous salad and i’m sure you will too.
If you want to make it a little lighter feel free to omit the mayo and just add plain yogurt, which will make it a even less sweeter taste.
This salad can be enjoyed pretty much any time of year, however I am sure this particular salad will be perfect for those long summer nights out on the back patio! I can picture it now 🙂 Can’t you?
Looking for a Awesome drink recipe to serve with this salad? Try my “Raspberry sweet tea” that is made with agave nectar or honey.
I am so thrilled you are reading one of my recipes, I appreciate every single one of you! If you made this recipe i’d love to hear how it turned out. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
