Kitchen Sink Salad
A salad that throws in whatever veggies you have on hand, and topped with a pasta salad, so the dressing is included! I love this because it's super fast, it's a salad my husband will eat, and everyone is happy!
A salad that throws in whatever veggies you have on hand, and topped with a pasta salad, so the dressing is included! I love this because it's super fast, it's a salad my husband will eat, and everyone is happy!
- Carbohydrate 65.2879250059399 g
- Cholesterol 571.030159599596 mg
- Fat 111.936596854602 g
- Fiber 2.86274995326996 g
- Protein 136.119227579321 g
- Saturated Fat 30.3387164725033 g
- Serving Size 1 1 Serving (860g)
- Sodium 727.377249130299 mg
- Sugar 62.42517505267 g
- Trans Fat 9.67552262409563 g
- Calories 1845 calories
Step-by-step
- Get a pot of water boiling and cook your pasta (from the box, or cook some ziti you have on hand if you want to wing it) according to package directions.
- In a skillet cook the cubed chicken tenders (I usually cook these ahead of time or use leftover chicken so I don't have to go through a lot of trouble during the week - if that's the case then you'll want to heat it up a bit now).
- In a small bowl mix together your mayo and the seasoning packet from the pasta salad box.
- Do whatever shredding and chopping of the vegetables you need to do.
- In a large bowl layer your salad greens, carrots, celery, tomatoes and peas (and any other salad vegetable you'd like to add).
- Drain your pasta when it's finished cooking and rinse it in cold water. Mix the mayo and pasta up, then layer that on top of the vegetable salad. Top it with the chicken and serve!
Staring down a refrigerator drawer filled with mismatched produce demands a flexible approach to assembly. This preparation relies on a single large mixing bowl and a standard saucepan, minimizing cleanup while accommodating whatever vegetables require immediate use. Chilling the cooked pasta in cold water halts the internal cooking process instantly, preventing starch molecules from swelling into mush before they meet the dressing. Pre-cooked or leftover proteins integrate seamlessly here, reducing active range time to zero if the chicken is handled ahead. Incorporating frozen peas directly into the raw vegetable layer works because the ambient temperature of the bowl thaws them safely within thirty minutes.
- Rinse drained pasta thoroughly under cold tap water for at least 45 seconds to remove surface starch and cool the noodles completely before mixing with mayonnaise.
- Store leftover components in separate airtight containers for up to 48 hours to maintain crispness in the greens and prevent the pasta from absorbing excess moisture.
- Swap out frozen peas for canned black beans or corn kernels depending on pantry inventory without altering the structural integrity of the dish.
Balancing heavy pasta elements with a high volume of raw greens distributes the dressing efficiently across every bite. Utilizing pre-cooked chicken preserves moisture and eliminates the food safety risks associated with cross-contamination on cutting boards.
