Lemon Chicken Pasta Salad, a Recipe Card

lemon chicken pasta salad

While this lemon chicken pasta salad could function as a side dish or a potluck item, we eat it on top of a bed of organic spring mix greens as a meal. It’s fantastic paired with garlic bread or pesto cheese bread as well or even just a few raw vegetables for dipping. It’s easy to make ahead, and it stores well in the fridge. As with any creamy pasta salad, it absorbs the moisture the longer it sits. If this bothers you, simple stir in a tablespoon of milk or two tablespoons of ranch dressing for every three or so cups of salad to restore the creamier texture.

This recipe was requested by Adrianne when she saw it on our weekly menu. I can’t blame her. Lemon, chicken, pasta. I’d be intrigued too. While I wasn’t planning on posting it originally, I decided it was a fantastic time to share a new upgrade to the site. We started making the recipe card at the bottom of the post printable!

Click the lemon chicken pasta salad recipe cardto see what it will look like printed out for your recipe box, folder or whatever you store recipes in. If you subscribe, you may have already seen them as a few of them accidentally came through over the weekend while we were setting them up. We are really excited to offer this feature, and we hope you find the printable view useful!

12 ounces small-sized pasta shapes (we used mini bow ties)
1 whole chicken, lightly sprinkled with salt and pepper, grilled and cooled
1 green pepper, diced
1/4 cup diced green onions
3/4 cup mayonnaise
3/4 cup sour cream
1/4 cup ranch dressing
2 lemons, juiced
1/4 cup fresh parsley, chopped
salt and pepper to taste

Cook pasta according to package directions. Drain and rinse well with cold water. Pull apart chicken into small pieces. (I prefer pulled chicken to diced because it holds on to the pasta pieces better.) Mix together mayonnaise, sour cream, ranch dressing, lemon juice, parsley and add salt and pepper as you see fit.

In a large bowl mix together pasta, chicken pieces, green pepper and diced green onions. Add dressing and stir until well coated. Store in refrigerator until ready to use.

Makes 10 entree-sized servings.


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  1. Thanks Shaina! This is definitely going to be dinner one night next week :)! I’ll let you know how it goes

  2. We served this recipe for our the main meal a few days ago. Everyone liked it, I most certainly will be preparing it regularly from now on, it’s amazing to find additional ideas for tasty recipes along with easy to understand methods to cook them. Thanks for supplying some.

  3. Pesto cheese bread? Please share that recipe. I’ve got pesto in my fridge that needs using.
    .-= Nancy´s last blog ..menu plan | the cheating version =-.

  4. Nancy, here is the recipe for the pesto cheese bread!

  5. Thanks for that. We’re having a big potluck party this week, kind of for Xmas I guess and I’ve been trying to find something unique.. found some good ideas at this potluck recipe site. You know, someone should invent a website where you can write what you’ll be taking, and it would make sure no one is bringing the same thing!

  6. hi Shaina,

    should I half cooked the chicken????
    I’m gonna try this next weekend and I’m gonna let you know if my familt will approves this…..

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  8. One of our family favorites! I make this all the time! LOVE it! It’s great for lunch!!! =)

  9. Good info. Lucky me I recently found your blog by chance (stumbleupon).
    I’ve book-marked it for later!

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    I like all of the points you’ve made.

  11. I am very happy to discover your post, This is an excellent post. It is really what I wanted to see, hope in future you will continue for sharing such a excellent post


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