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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
49g
Carbs
94g
Calories
750
Fat
22g
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
Reviews
4.4
Based on 1057 reviews
Joel Avery · 11/29/24
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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 Mantilini. Beginning as a dishwasher, Chef Brizuela worked on building his culinary skills and determined to reach the position of head chef! He was proudly a part of the family at Mantilini for 10 years, until they closed their doors. After Mantilini, Chef 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 Chef Kida, Chef Brizuela has pushed to further develop his talents and, with chef Kida’s guidance, Brizuela has decided to take the opportunity to create his own “Revolution Kitchen.” The base of his dishes will focus on traditional cuisines with a modern twist.
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