8 servings
16 ounces garden spiral pasta, cooked according to package instructions
1 cup thinly sliced carrots
1 cup (total) cauliflower chopped, zucchini chopped
1 cup broccoli florets, cut into bite-sized pieces
1/2 onion, finely chopped (optional)
16 ounces boneless skinless chicken breast
1 tablespoon oil
1/2 teaspoon garlic powder
1/2 teaspoon pepper
4 ounces Ranch salad dressing
8-10 ounces Italian salad dressing
salt, to taste
Cut chicken breast into small, bite-sized pieces. Saute in oil until fully cooked. Drain excess liquid and season with garlic powder and pepper.
In a large bowl, stir together the cooked pasta, vegetables, and cooked chicken. Add Ranch and Italian salad dressings and stir to coat. Add an additional 1-2 teaspoons of water if mixture is too dry.* add salt to taste. Chill until ready to serve!
This chicken pasta salad will keep in the fridge for a few days. As it is stored, the pasta will absorb more of the moisture; just add a little water if mixture gets too dry.
