Chicken Rotini Salad with Basil Buttermilk Dressing
Servings and Ingredients
|1 ½ lbs. boneless, skinless chicken breasts|
|½ c. Hy-Vee Italian dressing|
|1 (16 oz) pkg Hy-Vee rotini pasta|
|½ lbs. fresh green beans, cut into thirds|
|1 c. Hy-Vee mayonnaise|
|¾ c. buttermilk|
|2 tbsp. Hy-Vee Select red wine vinegar|
|⅓ c. chopped fresh basil|
|1 medium red bell pepper, seeded and chopped|
|3 medium carrots, peeled and chopped|
|¼ c. chopped green onions|
|Hy-Vee salt and Hy-Vee black pepper, to taste|
- Place chicken into a resealable plastic bag; add Italian dressing. Refrigerate for 4 hours or overnight. Remove chicken and discard marinade.
- In a medium skillet, cook chicken for 7 minutes on each side or until thoroughly cooked. Remove from heat and cool. Cut chicken into 1/2-inch pieces.
- Meanwhile, cook pasta according to package directions. Add green beans to the cooking pot with pasta during the last 5 minutes of cooking time to blanch; drain. Rinse in cold water and drain well.
- For basil buttermilk dressing, whisk mayonnaise, buttermilk, red wine vinegar and basil. Combine pasta with green beans, chicken, red bell pepper, carrots, green onions and basil buttermilk dressing. Season with salt and pepper. Cover and refrigerate 4 hours or overnight.
370 Calories per serving
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 40mg
- Sodium: 250mg
- Total Carbohydrates: 33g
- Protein: 19g
Vitamin A 60%
Vitamin C 30%
Hy-Vee rotini label.