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Chicken, Shrimp and Pasta Salad Recipe

Chicken, Shrimp and Pasta Salad Recipe - 8 servings


1/4 head cauliflower, florets only

2 carrots, peeled and thinly sliced on the diagonal

1/2 pound snow peas

1 leek, thinly sliced

1 head Bibb lettuce

1 pound cavatelli or other shell-shaped pasta, cooked al dente

1 chicken breast, skinned, boned, poached and cut into strips 1/2 inch wide

8 medium shrimps, cooked, shelled and deveined

7-ounce can water-packed artichoke hearts, drained

Aioli Vinaigrette


Separately blanch cauliflower, carrots, snow peas and leek 1-2 minutes or just until crisp-tender. Arrange lettuce over dinner plates. Mound pasta, chicken, shrimps and vegetables over lettuce. Serve with Aioli Vinaigrette.

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