I love this Chicken and Avocado Salad with Lime and Cilantro, and it’s a great year-round salad with the perfect combination of flavors. And if you’re not a cilantro fan, see my suggestion for making this without cilantro!

PIN the Chicken and Avocado Salad to try it later!

Chicken and Avocado Salad with Lime and Cilantro was inspired by a recipe my sister Pam discovered on Pinterest! And my version of this tasty salad is a recipe I’ve made over and over since Pam first told me about it. She sent me an e-mail that had just a list of ingredients. So I worked on the salad and made up my own amounts and directions!

My version of this favorite salad has chunks of chicken and avocado, and I mix the lime and mayonnaise to make a dressing. And my family has some cilantro avoiders, so I often make an equally-delicious version without cilantro. Through the years I’ve made this chicken and avocado salad for so many parties. And if you like these ingredients, I bet this salad is going to be a keeper for you too!

The salad became so popular on the site that a few years ago I decided I should improve the photos. I also realized now I usually make a slightly larger amount than the original recipe. So this recipe is the new-and-improved version of this chicken and avocado salad, with slightly more chicken, avocado, and cilantro than the original version. Feel free to adjust ingredients and amounts any way that suits your fancy! And I think this combination will be good no matter how you switch it up!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• cooked chicken
• avocados
• fresh squeezed lime juice; I used my fresh-frozen lime juice
• salt, to taste
• green onion
• chopped fresh cilantro (optional, see notes)
• mayo

How to make this chicken and avocado salad without Cilantro:

If you’re one of those people with the anti-cilantro tastebuds, simply triple the amount of green onion and skip the cilantro. This salad will still be amazing without cilantro, I promise!

Can you make this salad with rotisserie chicken?

Yes, I highly recommend using rotisserie chicken for this salad if you don’t want to take time to poach some chicken breasts. I’ve made this with rotisserie chicken I cut up myself and also with the pre-cut rotisserie chicken that comes in a big pack at Costco!

How long will Chicken and Avocado Salad keep in the fridge?

I’ve enjoyed this salad for lunch when it had been in the fridge overnight. But the avocado is a fragile ingredient and I don’t think it would last in the fridge for more than a day or two, and this salad is always best freshly made.

How low in carbs is the Chicken and Avocado Salad?

This amazing salad is not only extra flavorful but the salad only has 2 net carbs per serving and 18 grams of protein!

How to make Chicken and Avocado Salad with Lime and Cilantro:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. I used three cups of diced chicken rotisserie chicken from Costco, and we cut it into chunks of chicken that weren’t too small.
2. Dice up 2 medium avocados, and toss them with fresh-squeezed lime juice. 
3. Slice the green onion. (Use about 3/4 cup sliced green onion if you’re skipping the cilantro.
4. Chop up fresh cilantro. (We chopped the cilantro very fine so the cilantro flavor would be all through the salad.)
5. I mixed mayo and fresh squeezed lime juice to make the dressing; use more or less dressing to taste. (Remember there is already some lime juice on the avocado, so if you’re not that crazy about lime you could use a bit less.)
6. Put chicken in a bowl large enough to hold all the ingredients, add sliced green onions and dressing and mix well, so all the chicken is coated with dressing.
7. Add avocado with the lime juice that’s in the bottom of the bowl and mix gently to combine.
8. Then add finely chopped cilantro and gently mix again, just until it’s barely combined. Season with salt to taste.
9. Serve the salad right away or chill for a few hours before serving.
10. This salad will keep in the fridge for a day, although the avocado is best when it’s freshly made.

Make it a Low-Carb Meal:

Chicken and Avocado Salad with Lime and Cilantro could be a nice side dish for a pot-luck. But if you wanted to use it as a main dish salad I’d serve with something like Olive Bread, Savory Almond Flour Bread, or Low-Carb High-Fiber Savory Muffins on the side.

More Salads with Chicken or Avocado:

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Chicken and Avocado Salad with Lime and Cilantro would be perfect for low-carb eating plans, including Keto. The salad would be approved for any phase of the original South Beach Diet, but remember that avocados and mayonnaise are both a limited food for South Beach.  

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This mega-popular recipe for chicken and avocado salad was first posted in 2012, and I have made it so many times since then. It was updated with new photos and more information in 2021 and was last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Source link

From crispy air fryer chicken tenders to creamy skillet dinners and sticky grilled favorites, these chicken tenderloin recipes are fast, practical, and full of flavor. Whether you need dinner in 20 minutes or something cozy for Sunday night, there’s a recipe here with your name on it.

Jump to: Overview | Baked (Breaded & Crispy) | Fried & Air Fryer | Grilled & Skewers | Sticky, Saucy & Pan-Cooked | Sheet Pan & One-Pan Dinners | Globally-Inspired

There’s a reason chicken tenderloins are always hanging around in my fridge like the dependable friend who never cancels plans. They’re quick to cook, naturally tender, easy to season, and far more versatile than they get credit for. Unlike full chicken breasts, tenderloins cook in minutes — making them perfect for busy weeknights, meal-prep lunches, and those “what’s for dinner?” evenings when motivation is running on fumes. They soak up marinades beautifully, crisp up well in the air fryer, and work in everything from cozy one-pan dinners to fresh summer grilling. This roundup covers easy chicken tenderloin recipes in every form — baked and crispy, saucy skillet dinners, air fryer favorites, sheet pan meals, globally-inspired flavors, and a few comfort-food situations that deserve stretchy pants. Enjoy!

Baked Chicken Tenders (Breaded & Crispy)

If there’s one thing people want from a baked chicken tender, it’s that crunch — without the deep-fry mess. These recipes nail it with clever tricks like toasted breadcrumbs, Parmesan coatings, and panko crusts that go properly golden in the oven.

Fried & Air Fryer Chicken Tenders

Whether you’re going full crispy in hot oil or letting the air fryer do the work, this is the category for tenders with serious crunch. From classic buttermilk-fried to spicy Korean-inspired, there’s something here for every craving.

Grilled Chicken Tenders & Skewers

The grill is where chicken tenders really shine — quick-cooking, great char, and they soak up a marinade beautifully. Thread them on skewers or lay them flat, either way you’re winning.

Sticky, Saucy & Pan-Cooked Chicken Tenders

No breading, no grill — just chicken tenders straight into a hot pan with a sauce that gets glossy and sticky and coats every piece. Plus a few slow cooker options for when you want dinner to take care of itself.

Sheet Pan & One-Pan Chicken Tender Dinners

When you want a proper dinner with minimal washing up, these one-pan meals deliver — chicken tenders cooked alongside vegetables so everything is done at the same time.

Globally-Inspired Chicken Tenders

Chicken tenders are a brilliant blank canvas — these recipes borrow from Korean, Mexican, Mediterranean, and Japanese kitchens to turn a simple cut into something with real personality.

Save These Top-Picked Chicken Tenderloin Recipes To Pinterest

Source link

Instant Pot Teriyaki Chicken is delicious, quick and easy to make, and it can be served in a variety of ways! And if you like Asian flavors, you’ll want to make Teriyaki Chicken in the Instant Pot over and over!

PIN the Instant Pot Teriyaki Chicken recipe to try it later!

Instant Pot Teriyaki Chicken is a recipe that was inspired by some cooking experiences from my past! Years ago I learned to make Teriyaki Chicken from a friend who had lived in Hawaii and gotten the recipe there. And that Teriyaki Chicken recipe was delicious (but loaded with sugar) so in the early days of the blog I adapted it into a version of Baked Teriyaki Chicken that was Sugar-Free, replacing the sugar with a low-carb Sweetener.

Kara and I looked at recipes around the web when we decided to try making this favorite chicken dish in the Instant Pot. But it was the perfect easy 5-ingredient sugar-free sauce from that earlier recipe that mostly inspired the Instant Pot Teriyaki Chicken we came up with!

This flavorful chicken only needs four minutes under pressure; then we removed the strips of chicken and broke it apart into chunks while we simmered the sauce. We did thicken the sauce with a teeny-tiny bit of cornstarch, but this is still very low in carbs! If you like Teriyaki flavors, I hope you try it soon.

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

Is this an authentic Teriyaki Chicken Recipe?

Let me state clearly I have no idea if the recipe I got from my long-ago friend is an authentic recipe for Teriyaki Chicken! But she did get it from a Japanese neighbor, and it has ingredients like soy sauce, garlic, and ginger which are traditional in Teriyaki Chicken. And it doesn’t have some ingredients seen in Americanized versions of this dish.

What Size Instant Pot Did I use to make Teriyaki Chicken?

I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes.

How low in carbs is the Instant Pot Teriyaki Chicken?

Even with the tiny amount of cornstarch we used, this Teriyaki Chicken made in the Instant Pot has only 6 net carbs per serving with 28 grams of protein. (That nutritional information is for the chicken only, but if you serve it over one of the things recommended below, most of them will only add a few more carbs.)

How to make Instant Pot Teriyaki Chicken:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Trim chicken and cut into strips.
2. Mix ingredients to make the sauce.
3. Spray the the Instant Pot with non-stick spray.
4. Add chicken  to Instant Pot and pour sauce over.
5. Set to MANUAL, HIGH TEMPERATURE, 4 MINUTES.
6. When time finishes, let the Instant Pot NATURAL RELEASE for 10 minutes, then release rest of pressure.
7. Remove chicken to cutting board.
8. Set Instant Pot to SAUTE, HIGH and let sauce come to a simmer.
9. Mix cornstarch with water, and whisk into sauce. Let cook until the mixture is thickened, about 2-3 minutes.
10. Break chicken apart and stir back into sauce.
11. Serve the Instant Pot Teriyaki Chicken hot.

What can you serve with the Teriyaki Chicken?

• We made Easy Cauliflower Rice (with garlic and green onion) and served the chicken over that for a rice-bowl meal.
• You could make a rice bowl with Palmini Rice (affiliate link) if you prefer that.
• I would love this chicken over Spicy Cilantro Peanut Slaw for a cabbage bowl meal.
• The Teriyaki Chicken would be delicious served over steamed broccoli or barely-wilted spinach.
• I would gobble it up served over lightly sauteed Zucchini Noodles or served with Air Fryer Asian Green Beans.
• It would be amazing with Stir-Fried Bok Choy.
• And of course you can also serve the chicken over cooked rice, brown rice, or even Quinoa if your diet includes that.

More Low-Carb Dinners made with the Instant Pot:

Check out Favorite Keto Instant Pot Recipes to see more Instant Pot dinners! Or use Instant Pot Recipes to see all the recipes I’ve made in this fun gadget.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Instant Pot Teriyaki Chicken made with Golden Monkfruit Sweetener should be suitable for any low-carb diet plan. Even with the tiny bit of cornstarch we used to thicken the sauce, this is probably low enough even for most people who are eating Keto. It’s also a good option for any phase of the original South Beach Diet. Nutritional information is for chicken only, so be sure to choose other low-carb side dishes if you’re wanting a low-carb meal.

Find More Recipes Like This One:
Use Instant Pot to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
Teriyaki Chicken made in the Instant Pot with my sugar-free sauce was posted in 2021. The recipe was last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Source link

This yogurt marinated chicken is where three of my favorite cuisines collide — Middle Eastern yogurt-marinated meat, Mediterranean fresh herb salad, and a touch of Asian-inspired curry spice that ties it all together into one very happy plate.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Mediterranean Inspired Recipes

At A Glance

• Ready In: 50 minutes + 30 minutes marinating time (or overnight)
• Serves: 6
• Diet: High-Protein, Gluten-Free (with rice or potatoes as a side), Nut-Free
• Nutrition Highlights: High in lean protein from chicken breast, fiber from chickpeas and fresh vegetables, and healthy fats from olive oil
• Main Ingredients: Chicken breast, Greek yogurt, curry powder, garlic, cherry tomatoes, cucumbers, sumac, fresh herbs
• Flavor Profile: Creamy, gently spiced, tangy, and fresh with a herby, citrusy finish
• Meal-Prep Friendly: Store chicken, salad (undressed), and sauce separately in the fridge for up to 3 days. Don’t dress the salad until serving.
• Best Served With: Instant couscous, steamed rice, or roasted potatoes

I’ve always been a little obsessed with the way yogurt is used in Middle Eastern cooking — not just as a condiment, but as a marinade that genuinely transforms the meat. It tenderizes, it flavors, and when you grill chicken that’s been sitting in it, you get this gorgeous, slightly charred crust with the juiciest interior.

This grilled chicken recipe is my riff on that tradition, with Greek yogurt, a touch of mild curry powder (hello, Asian fusion detour), and lots of garlic. The curry powder is a deliberate twist — it adds warmth without heat and a subtle golden hue to the finished chicken that I absolutely love. Then there’s the sumac salad: juicy cherry tomatoes, crisp Lebanese cucumbers, red onion, and a generous handful of fresh mint and cilantro (coriander), all dressed in a lime, red wine vinegar, and sumac dressing that is genuinely addictive.

It’s the kind of weeknight meal I make when I want to feel like I’ve traveled somewhere wonderful without leaving the kitchen. The best part? You can have the chicken marinating in yogurt overnight, prep the salad in advance, and have dinner on the table in under 20 minutes of active cooking.

You might also like these recipes: coconut yogurt chicken, chicken shawarma baked rice, Mediterranean pasta salad, healthy chicken bites (baked or air fried), Persian salad with pomegranate, or Mediterranean couscous salad.

What You’ll Need

How To Make Yogurt Marinated Chicken with Herby Sumac Salad

Watch The Video

Recipe Tips

• Marinating time matters. 30 minutes is fine, but overnight marinating gives you noticeably juicier, more flavorful chicken. Great for prepping ahead.
• Check the temp on the thicker pieces. The smaller tenderloin pieces will cook faster than the larger breast halves. I use a meat thermometer on the thicker pieces and pull the smaller ones off a minute or two earlier.
• Don’t skip resting the chicken. Even a couple of minutes of resting before slicing makes a real difference to juiciness.
• Hold off on dressing the salad. Toss the salad together just before serving so the herbs stay bright and the cucumbers stay crisp. The onion can sit in the dressing for a bit — it actually benefits from it.
• Swap the side freely. Couscous is my go-to here, but this is equally good with steamed rice or crispy roasted potatoes. To keep the whole meal gluten-free, go with rice or potatoes instead of couscous.
• Storage. Store the grilled chicken, yogurt sauce, and undressed salad separately in airtight containers in the fridge for up to 3 days. Reheat the chicken gently in a pan or microwave. Dress the salad fresh each time.
• Make it your own. Try this with bone-in chicken pieces for a slower cook, or use it as a marinade for lamb chops — it works beautifully with both.

Serving Suggestions

This is a complete meal on its own — especially if you’re generous with the couscous and chickpeas. The way I love to serve it for a dinner party or a relaxed weekend dinner is family-style: a big platter of sliced grilled chicken, a bowl of couscous, the salad, and the yogurt sauce set out in the middle of the table for everyone to help themselves. The salad juices pooling at the bottom of the bowl are liquid gold — spoon them over the top of everything before digging in. If you’re keeping things lighter, skip the couscous and serve with just the salad and sauce. Leftovers make an excellent next-day lunch bowl or wrap filling.

You can also serve this dish with my Persian salad, my cucumber tomato feta salad, this Mediterranean-style green bean and potato salad, or roasted cauliflower with lemon tahini sauce.

If you’ve tried this yogurt marinated chicken with herby sumac salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Mediterranean Inspired Recipes

Source link

This Chicken Salad with Basil also has grated Parmesan, and this is the salad I think of when basil plants show up in the stores! And personally I think chicken and basil is a perfect flavor combination.

PIN the Chicken Salad with Basil to try it later!

Today I’m reminding you about this amazing Chicken Salad with Basil! This is a recipe you should make as soon as you see basil plants showing up in the grocery store. OR if you have basil growing in your garden, you can make it it all summer long! 

I’m a huge fan of fresh basil, and I’ve been growing basil and freezing the basil for many years, so I’m excited when basil season gets started every year. And this basil-loaded chicken salad recipe is one of my favorite summer salads. Through the years I’ve decided you just can’t ever put too much chopped basil in this salad.

And yes, I used the word SUMMER, but please don’t hesitate to make this salad any time you have chicken and fresh basil on hand! If you have to buy basil in the grocery store you can get away with using less in this recipe. But please try it if you’re a fan of these flavors. I could eat this over and over again and never get tired of it!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• diced cooked chicken, or see notes below to cook the chicken
• mayo
• buttermilk (or milk although I like the tangy flavor from the buttermilk
• green onion
• fresh basil leaves
• coarsely grated Parmesan Cheese
• salt and fresh ground black pepper to taste

If you have to buy fresh basil, here’s how to make it last longer:

If you don’t have a basil plant growing in the window or basil in the garden, you might want to check out how to preserve fresh basil for weeks on the countertop. If you haven’t tried this, I promise you’ll be amazed amazing how long it lasts!

Can you use basil in a tube for the Chicken Salad with Basil?

You might be able to guess I’m not much of a fan of those chopped herbs that come in a tube. But if that’s the best option you have I’m guessing this salad will still be quite tasty using that.

How low in carbs is the Chicken Salad with Basil?

This favorite salad with fresh basil only has 2 net carbs per serving with 23 grams of protein!

More Tips for Cooking with Fresh Basil:

I’m such a fan of basil that I wrote a post about Cooking with Fresh basil. That has all my favorite recipes using basil and ideas for making pesto, making basil vinaigrette, and freezing fresh basil!

How to make Chicken Salad with Basil:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. You can make the salad with leftover rotisserie chicken if you have some.
2. If you’re starting from scratch, trim chicken breasts and cut into thirds lengthwise. I used a mixture of canned chicken broth and water to cook the chicken, combined with 2 teaspoons of Italian Herb Blend(affiliate link). You could use poultry seasoning if you don’t have the Italian blend.
3. When the liquid comes to a boil, add the chicken and cook at the barest simmer until it’s cooked through, about 15 minutes.
4. Drain the chicken into a colander and let it drain very well.
5. Then cut the chicken into cubes about 3/4 inch square.
6. I used Herb Scissors (affiliate link) to cut the basil into thin strips. If you’re using basil from the garden, give it a wash in a Mini Salad and Herb Spinner (affiliate link).
7. After you slice the fresh basil, chop the green onions, and prepare freshly-grated Parmesan.
8. Whisk together the mayo and buttermilk (or milk) so it’s smooth; then stir in the basil strips, chopped green onion, and a Parmesan.
9. Gently stir the dressing into the cubes of chicken, season to taste with salt and fresh-ground black pepper, and serve.
10. This Chicken Salad with Basil can also be chilled for a few hours before serving; enjoy!

Make it a Low-Carb Meal:

You could serve it with any of these side dishes to make this salad into a low-carb meal:

See all my Chicken Salad Recipes:

Salads made with leftover chicken are something I make often, and there 24 different chicken salad recipes in my huge round-up of Low-Carb and Keto Chicken Salads!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Chicken Salad with Basil is great for any low-carb diet plan, including Keto, and also for any phase of the original South Beach Diet. South Beach would recommend you use light mayo and use portion control due to the amount of fat; other low-carb diets will prefer full-fat mayo.

Find More Recipes Like This One:
Use Salad Recipes to find more low-carb salads like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This salad with my favorite summer herb was first posted in 2005! I’ve made it so many times since then, and it was last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Source link

My favorite Curried Chicken Salad has chicken, asparagus, pine nuts, and a creamy lemony dressing with curry flavors and a touch of mustard! And curry fans who like chicken and asparagus will make this delicious salad recipe over and over!

PIN the Curried Chicken Salad to try it later!

Curried Chicken Salad is a recipe I’ve been waiting to feature, because in Utah we kept getting rainy weather so I thought cold chicken and asparagus salad might be pushing it. But I noticed when I checked my blog stats that a few salad recipes had gone crazy on Pinterest, so I decided some of you are ready for salads!

I’m a huge salad fan, and some of my favorite restaurant meals are salads that I order over and over and never get tired of. And when I ate leftovers from this salad for breakfast the day after we shot the new photos, I wished there had been a bit more left!

We made a few changes to this salad recipe when we updated it, including switching out the peanuts in the original salad for pine nuts, which were an amazing change! Here’s the printer-friendly version of the original recipe, in case anyone was a fan of the older version.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredients amounts.)

• fresh asparagus
• cooked chicken breast
• green onion
• pine nuts
• salt and fresh-ground black pepper to taste
• buttermilk, sour cream, or Greek Yogurt for dressing
• mayo
• fresh-squeezed lemon juice (I used my fresh-frozen lemon juice)
• lemon zest
• curry powder (affiliate link)
• Dijon Mustard (affiliate link)

How did we make the Curried Chicken Salad recipe easier?

For the updated version of this salad we used pre-cooked and cut up rotisserie chicken from Costco, which made the salad easier to put together.

What Curry Powder did we use to flavor this Chicken Salad?

I used a mix of mild and hot curry powder for this recipe, but any curry powder you like the flavor of will be delicious here.

What if you don’t want asparagus in the Curried Chicken Salad?

This salad also has asparagus which I know some people don’t have warm fuzzy feelings about. If you want to try a different veggie, I think barely-blanched sugar snap peas, broccoli, or green beans would also be good.

How low in carbs is this curried chicken salad with asparagus?

Chicken, asparagus, and pine nuts are all extra low in carbs, so this amazing salad recipe has only 3.5 net carbs per serving with 37 grams of protein!

How to make Curried Chicken Salad:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Cut asparagus on the diagonal into pieces and then blanch in salted water.
2. While you’re waiting for water to come to a boil and cooking asparagus, zest the lemon and squeeze the juice. You can use a fine cheese grater if you don’t have a lemon zester (affiliate link).
3. Whisk together ingredients to make the curry dressing.
4. After three minutes, drain asparagus well.
5. Lay out a paper towel on the counter and spread out the asparagus, then cover with another paper towel and blot away as much water as possible.
6. Let asparagus cool while you cut up enough cooked chicken to make 4 cups.
7. Slice green onions on the diagonal and measure out the pine nuts (or nuts of your choice.)
8. Combine diced chicken and asparagus with desired amount of dressing.
9. Gently stir in the green onion and pine nuts, season to taste with salt and fresh-ground black pepper, and serve.
10. We saved a few pine nuts to sprinkle on the top!
11. The Curried Chicken Salad can be kept in the fridge for a few hours before serving, and it was still amazing as leftovers when it had been in the fridge overnight, so if you’re cooking for a few people you could certainly double the recipe.

Make it for a Low-Carb Meal:

If you want to serve the chicken salad with curry flavors as part of a low-carb meal, it would taste great with any of these choices:

More Tasty Ideas for Asparagus:

Check out Low-Carb and Keto Asparagus Recipes to see lots more ideas for using my favorite spring vegetable!

Weekend Food Prep:

Curried Chicken Salad has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week! And when I make this I often wish I had more left over, so you might want to double the recipe!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Curried Chicken Salad recipe would be approved for low-carb or Keto diet plans as well as any phase of the original South Beach Diet. South Beach would recommend light mayo and other diet plans would prefer the full-fat variety so take your choice on that!

Find More Recipes Like This One:
Use Salad Recipes to find more low-carb salads like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
The recipe for chicken and asparagus salad with curry dressing was first posted in 2011 and updated with better photos and a few minor changes in 2019. The recipe was last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Source link

These Low-Carb Chicken Enchiladas use low-carb tortillas for a version of green chile chicken enchiladas that’s much lower in carbs! And this recipe uses canned green chile enchilada sauce, so it’s quick and easy to make!

PIN the Low-Carb Chicken Enchiladas to try them later!

These Low-Carb Chicken Enchiladas are a favorite recipe I’m reminding you about for Friday Favorites this week. I bet this is a Mexican dinner you’re going to love! And recently I discovered the nutritional calculator I first used didn’t always calculated the carbs correctly for low-carb tortillas. So these enchiladas are even lower in carbs than I first thought!

This is one of those Denny Family Recipes that has good memories for me. Years ago my nephew Jake and I made a canned soup version of Green Chile Chicken Enchiladas when I was visiting my sister and her family. Of course that was delicious, but loaded with carbs!

Fast forward to when Jake had moved to Salt Lake and was coming to cook with me every other week, and we decided to create a low-carb version of chicken enchiladas to share on Kalyn’s Kitchen. And after quite a few tries we ended up with this delicious recipe. And if you’re looking for something to make for Cinco de Mayo in a few weeks, this will be just the thing!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What kind of enchilada sauce did I use?

I love Hatch Green Chile Enchilada Sauce (affiliate link) for this chicken enchilada recipe, but you can make it with any green chile sauce that’s low in carbs.

What tortillas did I use for Low-Carb Chicken Enchiladas?

I used Mission Carb Balance Whole Wheat Burrito Size Tortillas (affiliate link) for this recipe, but you can use any low-carb tortillas you prefer. Two other brands I have enjoyed are Mr. Tortilla 2 Net Carb Multigrain Tortillas (affiliate link) and La Banderita Low-Carb Tortillas (affiliate link).

Can you make this chicken enchilada recipe with leftover chicken or turkey?

This recipe calls for chicken breasts that you cook in water or stock with seasonings, but if you have leftover rotisserie chicken or leftover turkey you can use about 4 cups of diced leftover chicken or turkey.

How low in carbs are the Green Chile Chicken Enchiladas?

I recently discovered that the nutritional information had been calculated incorrectly for some of my recipes with low-carb tortillas. With the improved nutrition analyzer I am now using, these enchiladas have only 10 net carbs each, with 22 grams of protein!

How to make Low-Carb Chicken Enchiladas:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Trim chicken breasts and cut into 3 or 4 strips. Simmer the chicken in seasoned stock. 
2. Simmer two cans of green chile enchilada sauce over low heat until it’s thickened and reduced to 2 cups. I used Hatch Green Chile Enchilada Sauce (affiliate link), but there are many good brands. Check the carb count if that’s important to you.
3. When sauce has reduced and cooled a little, whisk in cream cheese and sour cream. 
4. When it’s cool enough to handle, shred or cut the chicken into small pieces.
5. Put chicken into a bowl and mix in 1 1/2 cups of the sauce mixture and 1 cup of the cheese. 
6. Divide chicken mixture among the 8 tortillas, and roll up enchilada style. I used Mission Carb Balance Whole Wheat Burrito Size Tortillas (affiliate link) with only 5 net carbs per tortilla.
7. Spray the casserole dish with non-stick spray and spread a layer of sauce on the bottom. 
8. Put the rolled enchiladas in a single layer in the dish and top with remaining sauce and cheese.
9. Bake 375F/190C for 30-40 minutes, or until the casserole is bubbling and cheese is lightly browned on top.

Make it a Low-Carb Mexican Meal:

Here are some ideas for things I think would taste great with the enchiladas:

More Low Carb Mexican Food:

Check out my collections of Keto Mexican Food Dinners and Low-Carb Mexican Food Favorites for lots more ideas to satisfy that craving for Mexican food! And if you’re a fan of low-carb tortillas to expand your options for low-carb Mexican food, here are my favorite recipes with low-carb tortillas.

Weekend Food Prep:

This recipe for Low-Carb Chicken Enchiladas has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week! And if I made this on the weekend, I would LOVE to have some left over for another meal.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These Chicken Enchiladas have low-carb ingredients like low-carb tortillas, chicken, cheese, cream cheese, and sour cream, and they are great for low-carb diets. I’m not tagging them Keto, but see the nutritional information based on the low-carb tortillas I used. This recipe is calorie dense and probably best for Phase 3 for the original South Beach Diet, or maybe an occasional treat for Phase 2.

Find More Recipes Like This One:
Use Casserole Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for Low-Carb Green Chile Chicken Enchiladas was first posted in October 2014. It was updated and improved in 2021 and last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Source link

Green Chile Chicken Tacos are a perfect family-friendly dinner, and you can make the chicken in the Instant Pot or the slow cooker. These tacos will be low in carbs when you use low-carb tortillas, or eat the slightly-spicy green chile chicken in lettuce wraps for an option that’s Keto or gluten-free!

PIN Green Chile Chicken Tacos to try them later!

These Green Chile Chicken Tacos are going to be perfect for Cinco de Mayo, and Kara and I really enjoyed this when we worked on the recipe! We loved the spicy green chile chicken, the slightly-spicy slaw with chopped Poblano peppers, and the squeeze of lime we added at the table. And when Kara took leftovers home, her family devoured the tacos too.

And I’m happy to have both an Instant Pot and a Slow Cooker version of this recipe. The tacos were originally inspired by my love of Hatch Green Chile Enchilada Sauce, something I’ve used often since I first tried it. Any recipe with that sauce is going to be something I’ll enjoy! And recently I discovered that my original nutrition calculator sometimes was not accurate for low-carb tortillas, and I’m happy to say these tacos are even lower in carbs than I thought, see more below about that.

Either version of Green Chile Chicken Tacos will be tasty, and even the slow cooker method only takes a little over three hours to cook. So this is pretty easy for a chicken taco dinner no matter which method you choose! I hope you enjoy trying it.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What are Poblano Chile Peppers?

Poblano chile peppers are large dark green peppers that are mild but have a really delicious flavor. In U.S. grocery stores they are sometimes called Pasilla Peppers.

Making Green Chile Tacos for Weekend Food Prep:

If you’re making this for Weekend Food Prep and planning on leftovers to eat later, it would be best to only put dressing on half the slaw if you want it to stay crisp. Refrigerate slaw ingredients and taco meat separately, then heat the chicken and tortillas and add dressing to the rest of the slaw right before you eat the rest of the tacos.

Which method did we like best for Green Chile Chicken Tacos?

For the slow cooker version we recommend reducing the sauce so the finished result isn’t too watery, and using the Instant Pot made it super-easy to reduce the sauce after the chicken had cooked. So for that feature only I’d say I liked the Instant Pot method a bit better.

What Instant Pot or Slow Cooker Did I Use?

I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes! For the slow cooker version I used my favorite 3.5 Quart Slow Cooker (affiliate link) but any size that’s close to that will work.

How low in carbs are the Green Chile Chicken Tacos?

With the Mission Carb Balance Low-Carb Tortillas (affiliate link) I used, these tacos have only 7 net carbs each, with 13 grams of protein.

How to Make Instant Pot Green Chile Chicken Tacos:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Trim chicken, put in Instant Pot, and season with salt and pepper. 
2. Pour Hatch Green Chile Enchilada Sauce (affiliate link) over the chicken, along with diced green chiles (affiliate link) if using.
3. Lock lid on the Instant Pot and set to MANUAL, HIGH, 10 MINUTES. 
4. When time is up let pressure release naturally for 20 minutes, then release remaining pressure.
5. Remove chicken to cutting board and shred, leaving sauce in the Instant Pot.
6. Turn Instant Pot to SAUTE, MEDIUM and reduce the sauce for about 10 minutes while you shred the chicken apart.
7. Then put shredded chicken back in the Instant Pot to keep warm and let chicken absorb the sauce.
8. While chicken cooks, chop the poblanos, green onions, and cilantro.
9. Whisk together mayo, lime juice, and Green Tabasco Sauce (affiliate link) to make the dressing.
10. Chop up green and red cabbage, and mix in the chopped poblano, green onion, and cilantro (if using).
11. Then toss slaw with dressing until it’s a wet as you prefer.
12. We used Mission Carb Balance Low-Carb Tortillas (affiliate link) with 4 carbs each. (The package has changed.)
13. We heated each tortilla in a hot dry pan, just about 10-15 seconds per side.
14. Fill each taco shell with 1/8 of the spicy chicken and 1/8 of the slaw, and serve right away.
15. We loved this with a squeeze of lime to add at the table!

How to Make Slow Cooker Green Chile Chicken Tacos:

(This is only a summary; scroll down for complete printable recipe.)

1. Simmer Hatch Green Chile Enchilada Sauce (affiliate link) until it’s reduced to 3/4 cup, about 45 minutes. 
2. While sauce reduces, trim chicken breasts, cut in half lengthwise, put in slow cooker, and season with salt and pepper.
3. Put the reduced sauce (and 1 can additional diced green chiles if desired) over the chicken. 
4. Cook on high in slow cooker for about 2 1/2 hours.  
5. When the chicken is tender and starting to fall apart, remove to a cutting board and shred, leaving the sauce in the slow cooker.
6. Put the shredded chicken back in the slow cooker and turn to low to keep warm and let the chicken absorb the sauce.
7. I used Mission Carb Balance Whole Wheat Fajita Shells with 3 carbs each for this version, and heated the foil-wrapped tortillas in a toaster oven.
8. Mix together ingredients to make dressing for the spicy slaw.
9. Chop poblanos, green onions, cabbage, and cilantro and make the spicy slaw right before you’re ready to eat the tacos.
10. To serve, fill each taco shell with 1/8 of the spicy chicken and 1/8 of the slaw.
11. The original version was served with Cotija cheese. (Through the years I’ve made these tacos more often without it, but it’s tasty if you have some.)

Make it a Low-Carb Meal:

Here are some tasty things to serve with the Green Chile Chicken Tacos:

More Low-Carb Mexican Dinners:

Check out my collections of Keto Mexican Food Dinners and Low-Carb Mexican Food Favorites for more ideas to satisfy that craving for Mexican food! And if want more recipes using low-carb tortillas, here are my favorite recipes with low-carb tortillas.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The small low-carb flour tortillas used in these Green Chile Chicken Tacos have only 2 – 4 net carbs each (depending on which brand you choose), making them a good choice for low-carb diet plans. If you’re following the original South Beach diet choose a low-carb tortilla that fits that plan and look for Green Chile Enchilada Sauce with the lowest amount of carbs you can find. You can eat the Green Chile Chicken inside lettuce wraps for an option that’s Keto or gluten-free.

Find More Recipes Like This One:
Use Slow Cooker Recipes or Instant Pot Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
The Green Chile Tacos were first posted in 2014, and I’ve made this recipe many times since then. The post was last updated with more information and corrected nutritional information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Source link

Layered Mexican Casserole has Green Chile Enchilada Sauce, sour cream, green chiles, chicken, cauliflower rice, and cheese. And everyone who loves those Mexican flavors will love them in this cheesy creamy casserole!

PIN the Layered Mexican Casserole to make it later!

Layered Mexican Casserole with Chicken and Cauliflower Rice is a recipe that would be a winner for a Cinco de Mayo dinner! We loved this low-carb and gluten-free casserole when we tested the recipe. And the recipe was inspired by a comment on an old favorite casserole complaining that the recipe wasn’t low in carbs!

That comment got me wondering about what I could come up with for a low-carb version of a layered Mexican casserole with chicken. And this recipe is the happy result of a few experiments with Kara to create this recipe that we thought was amazing! I hope you try it soon.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredients.)

How did we make the Layered Mexican Casserole low in carbs?

This Mexican chicken casserole recipe has a layer with Green Chile Enchilada sauce reduced on the stove and combined with green chiles, sour cream, diced chicken, and sliced green onions. The other layer has a cauliflower rice mixture that also has onions, cumin, and green bell pepper. And of course, all the layers have cheese. I promise this recipe will be a hit with all the Mexican food fans who are watching their carbs!

Why I use Hatch Green Chile Enchilada Sauce for the Layered Mexican Casserole:

I’m a long-time fan of Hatch Green Chile Enchilada Sauce (affiliate link), a delicious canned green enchilada sauce that’s gluten-free. Even though the ingredient list has tiny amounts of sugar and cornstarch, the sauce adds only 3.5 carbs per serving to this recipe. And this sauce is so flavorful and convenient that for me it’s a product worth using. If you find other canned Green Chile Enchilada Sauce that’s also low in sugar, by all means use the sauce you prefer!

How low in carbs is this Layered Mexican Casserole?

This tasty casserole has only 10.6 net carbs in a serving, with 18 grams of protein!

Want more low-carb Mexican Food?

Check out Keto Mexican Food Dinners for more tasty Mexican dishes that are low in carbs!

How to make Layered Mexican Casserole:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

1. Preheat oven to 375 F/190C. Spray a casserole dish with non-stick spray.
2. Take frozen cauliflower rice out of the freezer.
3. Put Green Chile Enchilada Sauce  in a small saucepan and simmer until it’s reduced to one cup.
4. Dice onion and green bell pepper and slice green onions, and cut chicken into small dice. 
5. Heat olive oil in a big frying pan, add onion and green pepper and cook until they’re starting to brown. Add ground cumin and cook a few minutes more.
6. Add frozen cauliflower rice and cook over high heat until rice is hot and some steam has evaporated, about 4 minutes.
7. When Green Chile Enchilada Sauce is reduced to one cup, put it in a medium-sized bowl and stir in diced green chiles. Taste to see if you want some Green Tabasco Sauce.)
8. When the mixture is still warm but not hot, stir in the sour cream, diced chiles, and green onions.
9. Make a layer in the casserole dish with half the cauliflower rice mixture.
10. Add half the chicken/sour cream mixture by spoonfuls, and spread it over the cauliflower rice.
11. Add half the grated cheese over the chicken mixture.
12. Make another layer each of cauliflower rice mixture, chicken mixture, and grated cheese.
13. Bake uncovered about 30-35 minutes. 
14. Let the Layered Mexican Casserole stand 5-10 minutes before cutting, and then serve!

Make it a Low-Carb Meal:

I’d love this Mexican Casserole served with any of these side dishes for a low-carb meal:

Weekend Food Prep:

This Layered Mexican Casserole recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe for a layered Mexican casserole uses a Green Chile Enchilada Sauce that does have teeny-tiny amounts of cornstarch and sugar. But those amounts are so low that this recipe should be low enough in net carbs for most low-carb diets. I’m not tagging it as Keto, although it wouldn’t be bad for a one-dish meal. For the original South Beach Diet it would be recommended to use low-fat dairy products.

Find More Recipes Like This One:
Use Casserole Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
Layered Mexican Casserole was created in 2021 as a lower-carb version of a favorite Mexican Chicken Casserole from the past! It was last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Source link

This chicken bacon ranch pasta salad is creamy, smoky, and packed with flavor. It’s perfect for BBQs, meal prep, or an easy crowd-pleasing side.

Jump to: Overview | Ingredients | How To Make | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Chicken Pasta Recipes

At A Glance

• Ready In: 55 minutes
• Serves: 6–8
• Diet: Nut-free
• Nutrition Highlights: High in protein from chicken, satisfying, and filling
• Main Ingredients: Pasta, chicken, bacon, cheddar, ranch dressing
• Flavor Profile: Creamy, smoky, tangy, savory
• Meal-Prep Friendly: Keeps 3–4 days in the fridge
• Best Served With: BBQ meats, grilled veggies, or as a standalone lunch

This is one of those pasta salads that actually feels like a full meal. You’ve got tender pasta coated in a creamy ranch dressing, smoky, crispy bacon, and juicy chicken that makes it extra satisfying. The little pops of freshness from tomatoes and green onions keep it from feeling too heavy.

What I really like about this version is the balance—it’s rich, yes, but not over-the-top. The ranch dressing has just enough tang to cut through the bacon and cheese, and chilling it gives everything time to come together properly (don’t skip that part). It’s the kind of dish that works just as well for meal prep as it does on a big sharing table.

You might also like these pasta salads:
Chicken Pasta Salad
Mediterranean Pasta Salad
High-Protein Pasta Salad
Tuna And Pasta Salad
Elote Pasta Salad
More Pasta Salad Ideas

What You’ll Need

Here is what you’ll need for this chicken bacon ranch pasta salad recipe. Find the full measurements in the recipe card below.

• Pasta (rotini or bowtie): Holds onto the dressing nicely
• Cooked chicken: Adds protein and makes it filling (rotisserie works great)
• Bacon: Smoky, salty crunch, honestly, the backbone of flavor here. Use turkey bacon if preferred
• Cheddar cheese: Adds richness and a sharp bite, you can also use freshly grated Parmesan. Try Monterey Jack or Colby for a milder cheese
• Cherry tomatoes: Freshness and a little sweetness. Add peas or avocado for extra texture
• Red onion: Sharpness to balance the creamy dressing
• Green onions: Mild onion flavor and color

Creamy Ranch Dressing

• Mayonnaise: Rich, creamy base. I use light mayonnaise, but you can also swap sour cream for Greek yogurt to lighten it up or use less of it.
• Sour cream: Adds tang and lightens the mayo slightly, I typically use light sour cream.
• Ranch seasoning: Herby, garlicky, classic ranch flavor; you can pick up a pack from most supermarkets.

How To Make Chicken Bacon Ranch Pasta Salad

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this ranch pasta salad.

• Cook pasta in salted water until al dente (don’t overcook!)
• Drain and rinse under cold water to cool completely
• Whisk together light mayo, light sour cream, and ranch seasoning
• Add pasta, chicken, bacon, cheese, tomatoes, and onions
• Toss until everything is well coated
• Chill for at least 30–60 minutes
• Stir, adjust seasoning, and serve

Recipe Tips

• Rinse your pasta well after cooking: This stops cooking and keeps it from going gummy
• Chill time matters: The flavor gets noticeably better after 30+ minutes
• Even chopping: Small, even pieces = better bites every time
• Tone down raw onion: Soak diced onion in cold water for 5–10 minutes
• Make it saucier: Double the dressing if you like it extra creamy. Or reserve some dressing to stir through before serving
• Storage: Store in an airtight container in the fridge for 3–4 days. Stir before serving—dressing thickens as it sits
• Make-ahead: Make up to 24 hours ahead. Add a splash of milk or extra mayo before serving to refresh texture

Serving Suggestions

I usually serve this straight from the fridge, slightly chilled—it just tastes better that way. It’s perfect alongside grilled chicken, burgers, or anything off the BBQ.

If I’m being honest though, I’ve eaten this straight out of the container for lunch more times than I’d admit. It holds up well, fills you up, and doesn’t feel like “just a side.”

If you’ve tried this chicken bacon ranch pasta salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Chicken Pasta Recipes

Source link