ice cubes for ice bath

THE MOST DELICIOUS CHICKEN PASTA SALAD

I know the title might sound bold, but trust me when I say this Chicken Pasta Salad truly deserves the hype. With a combination of juicy grapes, fresh dill weed, blanched asparagus, and shredded parmesan, this salad elevates pasta salad to an entirely new level of deliciousness.

INGREDIENTS

  • 2 1/2 cups uncooked penne pasta
  • 1 small rotisserie chicken, shredded
  • 1/2 bundle of asparagus
  • 2 cups purple seedless grapes, halved
  • 6 oz shredded parmesan cheese
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 3 tsp dill weed seasoning
  • 1 tsp lemon pepper seasoning
  • 1 tsp garlic salt
  • 1 tsp salt (or to taste)
  • 1 tsp pepper (or to taste)

INSTRUCTIONS

  • Cook the penne pasta until al dente, then drain and pat dry with a paper towel.
  • In a large bowl, mix the mayonnaise, sour cream, and all seasonings into the pasta.
  • Add the shredded chicken and 2/3 of the parmesan cheese, and stir to combine.
  • Trim about an inch from the bottom of the asparagus, discard the ends, and cut the rest into bite-sized pieces. Blanch the asparagus by boiling for exactly two minutes. Drain and immediately transfer the asparagus to an ice water bath for two minutes. Drain again and pat dry.
  • Add the blanched asparagus and halved grapes to the pasta mixture, stirring to combine.
  • Taste and adjust with additional salt and pepper as desired.
  • Chill the salad for at least 2-3 hours. Before serving, sprinkle the remaining parmesan cheese on top.

NOTES

  • To prevent the pasta from sticking together, add a teaspoon of olive oil to the water when boiling.
  • To cool the pasta quickly, run cold water over it and toss with ice cubes in the colander. This helps speed up the chilling process.

Nutrition (per serving):

  • Calories: 597 kcal
  • Carbohydrates: 35g
  • Protein: 34g
  • Fat: 36g
  • Saturated Fat: 10g
  • Trans Fat: 1g
  • Cholesterol: 106mg
  • Sodium: 1375mg
  • Potassium: 203mg
  • Fiber: 2g
  • Sugar: 8g
  • Vitamin A: 305 IU
  • Vitamin C: 1mg
  • Calcium: 284mg
  • Iron: 1mg

AIR FRIED BOILED EGGS 

Absolutely! You can make boiled eggs in your air fryer, and it’s a simple way to achieve the perfect soft, medium, or hard-boiled egg. Air fryer-boiled eggs come out just right, making them an excellent snack, side dish, or salad addition. Plus, this method is quicker than traditional boiling in a pot. All you need is an air fryer and some eggs to get started!

INGREDIENTS

Servings: 4

  • 4 Large Eggs (or as many as you prefer!)
  • Ice Cubes

INSTRUCTION

Step 1: Preheat your air fryer to 275°F (135°C). You may need to adjust the time and temperature, as air fryers can vary.

Step 2: Place your 4 large eggs in the basket, ensuring there’s enough space around them for proper air circulation.

Step 3: Cook the eggs at 275°F (135°C) for the following times based on your preference:

Step 4: While the eggs are cooking, prepare an ice bath by filling a bowl with water and adding ice. This will quickly cool the eggs and stop the cooking process once removed from the fryer.

Step 5: After cooking, transfer the eggs to the ice bath and let them sit for about 4 minutes, or until cool. Then, crack and peel the eggs. Enjoy them warm or cooled, perhaps in a tasty salad!

And that’s it! Just five simple steps to make delicious air-fried hard or soft boiled eggs!

Note: We hope you enjoy making and eating your air fryer boiled eggs—whether you savor a soft-boiled egg with toast or a hard-boiled egg salad!