Chicken Pasta Salad 4 Ways

Buffalo Chicken Pasta Salad
1 lb bow tie pasta
1 (9 oz) bag Perdue Grilled Chicken Strips
2 stalks of celery, finely diced
1 large carrot, finely diced
¼ cup parsley, chopped
¾ cup crumbled blue cheese
½ cup mayo
½ cup sour cream
1 lemon, juiced
½ cup chives, minced
½ cup hot sauce
Dash of cream
Salt to taste
Instructions:
Cook pasta according to package. Set aside to cool.
Toss salad with chicken, vegetables, parsley and blue cheese.
In a small bowl, whisk the mayo, sour cream, cream, lemon juice, chives, hot sauce and cream.
Stir into the salad and garnish with parsley.
Serve right away or store in the fridge until ready to eat.

Springtime Chicken Pasta Salad
1 lb penne pasta
1 bunch asparagus, cut into same size as pasta
1 cup peas
1 radish, thinly sliced
1 (8 oz) container mini mozzarella pearls
1 (9 oz bag) Perdue Grilled Chicken Strips
2 Tbsp tarragon, chopped
2 Tbsp chives
¼ cup basil, chopped
½ cup olive oil
¼ cup lemon juice
1 Tbsp Dijon
1 Tbsp honey
Salt and pepper, to taste
Instructions:
Cook pasta according to directions on package. In the last 3 minutes of cooking, add asparagus and peas to blanch. Drain and rinse under cold water.
Toss pasta with the rest of the vegetables, herbs, cheese and chicken.
In a small bowl, whisk the oil, lemon juice, Dijon and honey. Pour dressing over salad.
Serve right away or store in the fridge until ready to eat.

Sesame Noodles with Chicken
¼ cup cilantro, chopped
3 Tbsp toasted sesame oil
2 Tbsp almond butter
1 Tbsp miso
3 Tbsp soy sauce
3 Tbsp rice vinegar
Dash hot chili oil
1 Tbsp honey
Pinch salt
Sesame seeds for garnish
Instructions:
Cook noodles according to package. Let cool.
Toss noodles with vegetables and herbs.
In a bowl, whisk sesame oil, almond butter, miso, soy sauce, vinegar, chili oil and honey. Pour over noodles. Garnish with sesame seeds.
Serve right away or store in the fridge until ready to eat.

Southwestern Chicken Tortellini
½ cup crema
3 limes, juiced
2 tsp smoked paprika
1 tsp cumin
2 chipotle pepper, finely chopped
2 tsp brown sugar
Avocado, cilantro and scallions for garnish
Instructions:
Cook tortellini according to package; set aside to cool.
Mix tortellini with beans, corn, peppers, cheese and cilantro.
In a small mixing bowl, whisk the crema, lime juice, spices, chipotle and sugar. Toss with salad and garnish.
Serve right away or store in the fridge until ready to eat.