Pasta Salad With Chicken And Spinach Recipe

Recipe By The Spruce Eats

This chicken, spinach, and pasta salad is dressed with a flavorful mayonnaise and lemon juice dressing. This is a great main dish salad for hot summer days. Use cooked leftover chicken, canned chicken, or a rotisserie chicken for this tasty salad recipe. The recipe is very forgiving, so feel free to change some of the ingredients to suit your taste. Spinach can be replaced with arugula or baby kale, and the onion can be omitted if you aren't a fan. Use turkey or ham instead or chicken.

4.2
28 Rating -
Rate
Non Vegdiet
20minstotal
10minsPrep
10minsCook
20m.total
10m.Prep
10m.Cook
Pasta Salad With Chicken And Spinach
plan
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ingredients serve

Ingredients for Pasta Salad With Chicken And Spinach Recipe

  • 2 ounce Pasta
  • 0.38-1/2 cup Spinach leaves
  • 0.13 Red Bell Pepper
  • 3 Grape Tomatoes
  • 0.06 cup Diced Red Onion
  • 1/4 Medium clove garlic
  • 1/2 cup Chopped chicken
  • 1/4-0.38 cup Mayonnaise
  • 1/4 tablespoon White wine vinegar
  • 1/2 tablespoon Lemon juice
  • 1/4 teaspoon Dijon or a favorite gourmet mustard
  • 0.03 teaspoon Ground black pepper
  • 0.13 teaspoon Dried leaf basil
Nutrition
value
387
calories per serving
14 g Fat27 g Protein57 g Carbs12 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    27g
  • Carbs
    57g
  • Fiber
    12g

MacroNutrients

  • Carbs
    57g
  • Protein
    27g
  • Fiber
    12g

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    135mg
  • Iron
    5mg
  • Vitamin A
    5884mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    204mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    171mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    175mg
  • Manganese
    1mg
  • Phosphorus
    361mg
  • Selenium
    16mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By The Spruce Eats