Skip to Content
Menu

Garden Vegetables, Chicken and Pasta Salad

  • Save Recipe
  • Prep 15 min
  • Total 25 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Enjoy this delicious salad made with veggies, chicken and pasta that’s ready in 25 minutes.
Updated Aug 11, 2010
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 1 bag (16 ounces) frozen garden herb vegetables with pasta
  • 1 cup shredded cooked chicken
  • 2 medium stalks celery, sliced (1 cup)
  • 1/4 cup ranch dressing
  • Freshly ground pepper, if desired

Steps

  • 1
    Cook vegetables as directed on package.
  • 2
    Stir in chicken, celery and dressing. Cover and refrigerate 10 minutes to cool. Sprinke with pepper.

Tips from the Betty Crocker Kitchens

  • tip 1
    Want a twist on this main dish? Try using frozen creamy Cheddar vegetables with pasta or garlic-seasoned vegetables with pasta.

Nutrition

305 Calories, 15g Total Fat, 18g Protein, 25g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 serving
Calories
305
Calories from Fat
135
Total Fat
15g
Saturated Fat
3g
Cholesterol
40mg
Sodium
480mg
Total Carbohydrate
25g
Dietary Fiber
3g
Sugars
5g
Protein
18g
% Daily Value*:
Iron
8%
8%
Exchanges:
1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">