Creamy Chicken and Pasta Salad

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This was great, but I made a few changes that I will keep next time. It only needed 1/2 of that dressing, which cut the calories in half too. And I served it with the salad on the side, rather than under it, topped with cherry tomatoes, a few toasted almonds, and a little of the pasta's dressing. The combo was pretty as well as tasty -- the salad needed a crunch besides the cucumbers. I served it with little slices of clementine oranges, and the extra citrus helped the flavor of the salad, too. My husband is psyched to take the leftovers to work. Big hit!

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This was pretty tasty, but I made some modifications as others suggested. I added a little more vinegar, mustard, and chives than the recipe called for. I also put a clove of garlic and about a 1/4th of a red onion into the food processor and chopped it up really finely. I added that to the dressing. I used a regular cucumber as well.

The recipe was very good fresh, and I brought the leftovers to work for lunch today. They were also really good, but I let them sit out and get close to room temp for about an hour before I ate.

The recipe itself seems like a good "starter" recipe that you can take and dress up in many different ways to whatever fits your tastes.

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This was super easy and super yummy. I don't like to use rotisserie chickens because of the added fat and cost, so I poach chicken in large quantities, shred it, and freeze it in smaller plastic bags for future use. It only takes 30 minutes to thaw in a cold water bath. The flavor of the yogurt made this awesome! So much better than a mayo based sauce. I did use green onions instead of chives because I like the kick. A regular cucumber deseeded works just fine also. We wrapped this up in tortillas that we had left over from dinner a couple nights ago. Will definitely make again.

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I never would have made this if I had known it was a 3 star recipe. Even though using a rotisserie chicken it still took a lot of time. Prep time listed is 10 mins.. No way. The pasta could have been left out totally as far as I'm concerned. The cost of the fresh herbs and the kirby cucumber made this an expensive dish as well. I couldn't even taste the chives. And the mesclun greens were also waste of money. As someone else mentioned, we hold The Food Network to a certain standard and this recipe is substandard. Did I mention it was expensive?!

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I thought this was pretty good, ven though I didn't use fresh herbs, just pulled them off the spice rack.

Only reason I knocked off a star is because I'm not a huge fan of plain yogurt or sour cream but my fiance wanted to try it out and he loved it. Definitely a tasty salad and I love how easy it is to throw together.

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Super yummy. I really like chives though, so I would add more than the recipe says.

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Got this from the magazine. Took to a ladies game night pot luck. Three people wanted the recipe and several people went back for seconds. Just got another request for the recipe which is why I am at the site commenting. I served without the greens for this event. Ian Garten suggestion mixing all pasta salads slightly warm so they can absorb the flavors, which I did. Then because it went to a pot luck it sat in the refrigerator, so flavors had time to marry.

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It sounded awesome, but it just didn't win me over. It needs a little more "something." Next time I will try less vinegar. That said, my sister loved it.

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Wonderful, easy summer salad. Could make everything ahead and toss at the last minute.

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I used 1/3 cup of dill by sheer chance, and a barbecued rotisserie chicken. I was worried about the dish being bland too, but it was delicious and I will make it again. I read the comment about the chance of the pasta becoming gummy when it's chilled, and it is a little sticky I must say. Next time I'm going to rinse the pasta.