Here’s a hearty pasta salad you can call a complete meal. Tasty grilled chicken and a delicate dill-flavored ranch dressing will have them coming back for seconds.

This recipe came about in the most roundabout way I could have ever imagined.

First off, I like dill.  I buy a plant last month, transplant it and because of the cold weather, it croaked.  I don’t use dill much even though I do like it, so I just resigned myself to buying it when I needed it.  Well, I needed it for some of my Grilled Salmon with Blue Cheese, so I bought some…at an OUTRAGEOUS price I might add.

Next, I like cucumbers, particularly the European kind and they were on sale buy one get one.  However, I almost always end up having to throw at least half of it out.  I’m on a mission here NOT to waste food!

A dilly of a salad!

So what I did was throw an extra chicken breast on the grill the other night for this because I really had a taste for some dill-flavored chicken.  The two go so well together.  HINT: next time you make chicken soup, throw a few sprigs of dill in with the stock.  You’ll love it!

And since dill and cucumbers are made for each other, I decided to add some hunks of cukes as well.  And the result was delicious and hearty…you call this one a meal.

Print Recipe Add to Recipe Box Go to Collections

Dilly Ranch Grilled Chicken & Pasta Salad

Here’s a hearty pasta salad you can call a complete meal. Tasty grilled chicken and a delicate dill-flavored ranch dressing will have them coming back for seconds.

Prep Time15 minutes mins

Total Time15 minutes mins

Course: Chicken, salads

Cuisine: American

Keyword: chicken, pasta salad recipe

Servings: 4 -6

Calories: 650kcal

Author: Judith Hannemann

Ingredients

• 1 8 oz large grilled chicken breast
• 1 medium cucumber
• 1/4 cup diced red onion
• 8 oz uncooked rotini or pasta shape of your choice
• salt & pepper to taste
• additional dill sprigs for garnish
• 1 tbs olive oil

DRESSING

• 1 cup mayonnaise
• 2 tbs finely chopped dill
• 1 tbs ranch dressing mix the stuff in the envelope
• 2-3 tbs milk

Instructions

• Cook pasta according to package directions for al dente. Drain and transfer to a large bowl. Drizzle with olive oil and toss; set aside.
• Slice cucumber in 1/2-inch slices, then quarter. Slice chicken breast about 1/8-inch thick. Add to pasta and toss. Add salt and pepper to taste.
• Mix all dressing ingredients, starting with 2 tbs of milk. If you desire a thinner dressing, add the additional 1 tbs milk. Stir well and add to the pasta mixture. Toss gently, coating all ingredients with dressing.
• Chill for about 1 hour. Makes 4-6 servings

Nutrition

Serving: 1person | Calories: 650kcal | Carbohydrates: 48g | Protein: 9g | Fat: 47g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 646mg | Potassium: 264mg | Fiber: 3g | Sugar: 4g | Vitamin A: 106IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg

Dilly Ranch Grilled Chicken & Pasta Salad

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

Follow The’s board Hot Fun in the Summertime Blog Hop on Pinterest.

The post Dilly Ranch Grilled Chicken & Pasta Salad appeared first on The Midnight Baker.