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Chicken Pasta Salad in the Hidden Valley of Good Eats #RSC

5.0(6)

Ready, Set, Cook! Hidden Valley Contest Entry. I make chicken salads every which way to please family, friends and the likes. Some like it with this or that... so I make this one using Hidden Valley Original Ranch Seasoning Mix and other nice items from a limited shopping list and here it is.... one delicious easy dish that will be satisfying over and over and that anyone can toss together.

by NancyManloveCooks·published 2013-02-11

Open original recipe

Lunch/Snacks

Servings

(6–8)

Total time

50 min

prep 20 min

Calories / serving

289 kcal

Ingredients (20)

serves

1 lb boneless skinless chicken breast, strips about 10 pieceschicken-breast
5 cups waterwater
8 ounces dried shell pasta
3/4 cup plain Greek yogurtyogurt
1 (1 ounce) packet Hidden Valley Original Ranch Seasoning Mix
1/4 cup freshly grated parmesan cheeseparmesan
1 fresh lemon, juice and zest oflemon
4 chives, divided, dice two and use 2 for platingchive
1 teaspoon white pepperwhite-pepper
1 teaspoon curry powdercurry
1 teaspoon ground cayenne pepperpepper
3 narrow fresh carrots, sliced ultra thincarrot
1/4 cup fresh flat leaf parsley, choppedparsley
2 stalks tender fresh celery & leaves, finely chopped
2 medium shallots, finely mincedshallot
1 (6 1/2 ounce) jar of quartered marinated artichoke hearts, reserving 2 Tablespoons of juice from jar
1 (4 ounce) jar pimientos, dicedpimiento
6 -8 sprigs fresh flat leaf parsley, snips from several stem, s for garnishparsley
12 grape tomatoes, for garnish (optional)tomato
6 -8 leaves red cabbage, for plating (optional)red-cabbage

01Cook the chicken breast pieces in the water in a large pot over high heat until done (170 degrees). Remove the chicken pieces to plate and cover with plastic wrap; set aside.
02Pour the dried pasta in to the same boiling water and cook until tender, about 6 minutes. Drain in a colander; set aside.
03Place the Greek yogurt, the Hidden Valley Original Ranch Seasoning Mix, the reserved marinating juice from the artichoke hearts, Parmesan cheese, the zest and juice of the lemon, white pepper, curry and cayenne powders in a small sized bowl and whisk until well blended and smooth.
04Add in the 2 diced chives, carrots, celery, parsley, shallots and pimento and gently stir. Pour this mixture over the cooked pasta in a larger bowl and add the cooked chicken breast pieces that have been diced into small cubes. Mix until all is evenly coated.
05To serve, plate a serving of the pasta mixture and garnish with (optional) parsley, several grape tomatoes, 1 purple cabbage leaf, chives pieces and several quarters of artichoke hearts.

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Rich recipe — supports nutrition-aware planning.