Description
A refreshing cold pasta salad using shredded leftover chicken, creamy mayonnaise, and crunchy celery. Perfect for a quick fridge-to-table meal with a tangy, balanced flavor profile.
Ingredients
2 cups cooked chicken, shredded (rotisserie or grilled)
1 cup gluten-free pasta (uncooked)
3/4 cup mayonnaise (full-fat or 1:3 plain yogurt substitution)
1 stalk celery, peeled and cut into matchsticks
1/2 cup fresh celery, cut into matchsticks
1/4 tsp granulated celery salt
1 tbsp fresh lemon juice
1/4 tsp black pepper
Peppered lemon salt, to taste
Instructions
Chill leftover chicken in refrigerator for at least 30 minutes
Place 3-quart airtight container with non-slip grip on a stable surface
Boil unflavored gluten-free pasta in salted water for 7 minutes
Drain pasta and let cool completely
Combine 1 cup cold cooked pasta with 2 cups shredded chicken in the container
In a separate bowl, whisk mayonnaise with 1 tbsp lemon juice and gradually stream into the salad
Mix in 1/4 tsp black pepper, 1/4 tsp granulated celery salt, and peppered lemon salt using a rubber spatula
Chill for at least 30 minutes before serving
Notes
Rotisserie chicken (200g) works best
Substitute mayonnaise 1:3 with plain yogurt for a lighter option
Celery matchsticks add visual and textural contrast
Store in airtight container for up to 3 days
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg