Guest Blog Post: Chicken Spaghetti Salad Recipe
Hey all! I am excited to introduce my blogger friend Karen Harris from Savoury Table, who is sharing a delicious-looking, main-course worthy salad with us today. I hope you enjoy!
Hi Cheap Recipe Blog readers! My name is Karen Harris, and usually I can be found over in my corner of the internet writing, cooking and photographing recipes for my blog, Savoury Table, but today I am stepping out of my box and guest posting here for Haley.
Haley and I have been blogger friends for a couple of months now. I think our cyber friendship was born from a mutual admiration for our like-minded interest in approachable and affordable recipes. I think we both agree that enjoyable meals don’t have to break the bank.
While Haley’s entire blog is about preparing meals that are delicious, healthy, and budget friendly, I kind of like mixing it up over at my place, but I do really enjoy coming up with recipes for my monthly feature that I call Something From Nothing. This is where I make an easy little dish out of stuff that you probably already have in your cupboard or refrigerator.
When Haley asked what I thought about doing reciprocal guests posts, I agreed that it was a great way for us to share our recipes and help our readers to discover each other’s blogs. The hardest part about this is doing justice to someone else’s blog. Haley did a great job on her guest post over at my place which really turned up the heat for me. So I have to be honest, I have been racking my brain for the last couple of days to come up with something clever, cheap and cheerful that is appropriate for Haley’s theme.
After much deliberation I think I’ve managed to come up with something that just might fill the bill, my version of an old favorite, Chicken and Spaghetti Salad. Years ago, when my son was a little guy, one of the brave mothers from his school not only invited the whole class to her house for an Easter egg hunt, but she also mixed up a big bowl of this salad for the parents who showed up to help. Knowing that this was going to be a huge hit, she even had copies of the recipe typed and printed out for us all to take home. From that point on it has been a favorite pot luck dish and easy summer meal for my family. I just know you are going to love it too.
Before I go, I’d like to extend a big note of thanks to Haley for letting me hang out with you here today. If I’ve introduced you to a new recipe that you’ll add to your mealtime rotation, then my visit has been a success. I also hope you’ll stop by my place and see me sometime. There’s always an extra place set at the table for you.
Chicken and Spaghetti Salad Recipe
Yield: 6 servings
Cook Time: 35 min
Total Time: 45 min
- 2 chicken breasts (I used ½ of a small whole chicken. You can use whatever cuts you have, or see note below for other options)
- 1 tablespoon chicken bouillon granules
- 8 ounces spaghetti, broken in half (I used small bucatini, but feel free to use your favorite pasta)
- 2 ounces sliced and chopped fresh mushrooms
- 1/2 medium size red, orange, yellow or green bell pepper, sliced into thin strips
- 1 small jar marinated quartered artichoke hearts
- 2 – 3 green onions, chopped
- 1 3-ounce can sliced black olives
- 1/3 cup pimento stuffed green olives, cut in half (optional)
- 1/2 cup mayonnaise
- 1/4 cup red wine vinegar
- 1/4 cup light olive or vegetable oil
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon coarsely ground black pepper (or to taste)
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon Italian seasoning
- 3 tablespoons grated Parmesan cheese
- Place chicken in a large sauce pan. Add the bouillon and enough water to cover chicken; bring to a boil, reduce heat to medium low, cover and simmer until meat is cooked through. Cooking times will vary depending on which cut of chicken you are using. Once the meat is cooked, transfer to a plate to cool (reserve broth). If cooking bone-in chicken, remove from the bones. Chop meat into bite size pieces; set aside.
- Place 1/2 of the pasta in to a dry skillet which has been set over medium high heat. Watching carefully and stirring occasionally, toast the pasta until it is the color of peanut butter. As soon as it has reached the desired color, transfer to a plate to stop the cooking process; set aside.
- Increase the heat under the pan containing the broth. Once the broth has come back up to a slow boil, add all of the pasta and cook according to package instructions; drain and transfer to a large bowl.
- To the bowl containing the pasta, add the cooked and chopped chicken, mushrooms, peppers, artichokes, onions and olives; set aside and cool.
- For the dressing, whisk together all of the ingredients in a medium size bowl. Pour over the cooled contents of the large bowl. Sprinkle with the cheese, add salt and pepper to taste and toss until the pasta is completely coated in dressing; cover and refrigerate until the salad is cold.