Rainbow Chicken & Pasta Salad
Enjoy a balanced, vibrant meal with this pasta salad featuring shredded grilled chicken, tri-color rotini, and an array of vegetables like cucumber, tomato, and celery. Kalamata olives and crumbled feta add more textures and flavors while a lemon dressing brings it all together.
Nutritional facts
Protein
43g
Carbs
62g
Calories
660kcal
Fat
28g
Ingredients
Tri Color Rotini, Cucumber, Cherry Tomato, Canola and Olive Oil Blend, Celery, Black Pepper, Garlic, Kalamata Olives, Dijon Mustard, Feta Cheese, Kosher Salt, Lemon Juice, Chicken Breast, Arugula
Contains milk, wheat.
Reviews
4.5
Based on 1485 reviews
Didn’t like the celery
Markece · 03/10/26
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About Nelson Brizuela
Chef Nelson Brizuela came to the U.S. in 2006 from El Salvador and began his first job in the restaurant industry at Kate Mantilini in Los Angeles. Starting out as a dishwasher, Brizuela worked on building his culinary skills and eventually reached the position of head chef. He was proud to be a part of the Mantilini family for 10 years, until they closed their doors. After Mantilini, Brizuela began working at Hinoki & the Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche, and more. Under the mentorship of Kida, Brizuela has pushed to further develop his talents and create his own "Revolution Kitchen". His dishes focus on traditional cuisines with a modern twist.
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