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Creamy Lemon Chicken Pasta Salad
A ranch-and-bacon pasta salad mix gets a full cup of mayonnaise plus two teaspoons of grated lemon peel and two tablespoons of lemon juice stirred in, sharpening the dressing before the pasta even cools. Two cups of cubed cooked chicken, 1½ cups of fresh snow pea pods cut on the diagonal, and half a cup of sliced almonds fold in last. Six portions, ready in 30 minutes — it also holds well refrigerated for a few hours before serving.
Equipment
- Stovetop
- Saucepan
Ingredients
- 1 box Betty Crocker™ Suddenly Salad™ ranch & bacon salad mix
- 1 cup mayonnaise
- 2 teaspoons grated lemon peel
- 2 tablespoons lemon juice
- 2 cups cubed cooked chicken
- 1½ cups fresh snow pea pods, strings removed, cut diagonally into ½-inch pieces
- ½ cup sliced almonds
Instructions
- 1Cook the pasta from the salad mix according to the package directions. Drain and rinse under cold water to stop the cooking process and cool the noodles.
- 2Combine the seasoning pouch from the pasta salad mix, mayonnaise, grated lemon peel, and lemon juice in a large bowl. Whisk until smooth.
- 3Shake the cooled pasta to remove excess water. Add the pasta, cubed chicken, snow pea pods, and sliced almonds to the mayonnaise mixture.
- 4Toss everything together until the ingredients are evenly coated in the dressing.
Notes
- Make ahead: You can serve this right away, but chilling it in the refrigerator for an hour lets the flavors meld.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Prep tip: String the snow peas before slicing them so they are easier to chew.
