Confetti Chicken Salad

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Confetti Chicken Salad

By Given Anonymously to Paula at a booksigning.

Confetti Chicken Salad

1 rotisserie chicken (cooked, and meat picked off the bone)
½ cup mayonnaise
½ cup sour cream
2 tablespoons Italian seasoning
2 tablespoons olive oil
1 red, green, yellow and orange pepper, diced small
½ medium red onion, diced small
1 pound pasta (bow-tie), cooked al dente


Place chicken pieces in a large mixing bowl and add peppers and onion. Cook pasta as directed on package and drain. Pour drained warm pasta over the chicken mixture and set aside. In small mixing bowl, whisk together mayonnaise, sour cream, Italian seasoning and olive oil. Pour over pasta mixture and toss to coat. Refrigerate at least 4 hours. Salad can be served alone or on a bed of crisp greens.

Servings: 6
Cook time: 15 minutes
Preparation time: 20 minutes
Difficulty: Easy

Notes from Paula’s Test Kitchen: We also tested this salad recipe by omitting the mayonnaise and sour cream and replacing it with ¼ cup apple cider vinegar. It was a fantastic and lighter option. Both versions are a wonderful spring and summer meal.

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Leave a Comment

Reader Comments:


will try this for July 4 cookout this year .. thanks Paula !

By Janet McK on May 06, 2012

I’m interested in a Couscous Recipe…the large white couscous…..w/ fruit, veggies, and dressing.  Anyone out there have one they would share

By em yoder on June 02, 2010

Made this for Memorial Day. The dressing was not enough and had little taste so I made another double batch, added a little salt and small cheese cubes.Made one HUGE bowl and it fed over 25 people.

By Dawn Johnson on June 02, 2010

I love the recipes here and wish to have a recipe box

By Lucy on June 02, 2010

Tassie, you can highlight the part that you want to print and then go up to the top of your page to FILE.  Under FILE click the Print button.  It should bring up a print page.  There will be a section down toward the bottom left side that will let you click to either print ALL, PAGES or SELECTION.  Check the SELECTION part and then OK.  It will only print out the part that you have highlighted.  I just did this with this recipe and I have no ads or anything on my page.  The type is small but still easily readable. 

I can’t wait to try this recipe.

By AmySue on June 02, 2010

this sounds delicious & easy to make. I am with the others who commented about how to copy these recipes that do not have a link to them. I seem to have the hardest time trying to highlight & copy (then paste in my email on my computer) thank you for your help :D

By Lena on May 26, 2010

I need to know how to copy recipes with out all the other stuff on it
Love your site thanks

By judy weber on May 21, 2010

Love all of your receipes. Heres one for you.
Mixed Broccoli Vegetable Salad
2-3 crowns broccoli
1 head cauliflower
3 green onions(diced)
3 carrots (diced)
4 ribs celery (diced)
1 cup golden raisins
1/2 cup pecans/walnuts
1/2 cup mayo/salad dressing
1 cup sugar
2 tablespoons apple cidar vinegar

By Eunice Webb on May 21, 2010

this recipe looks like the chicken salad that i buy at jewel-osco except minus the noodles. does anyone know of a good chicken salad recipe that is similar to this one?

By devon b on May 20, 2010

Tassie, Paula Deen recipes from our articles are printer-friendly in the recipes section on this website. They are usually linked in the article text. For non-Paula recipes, we are working on a new system but do not have a launch date as of yet. So for right now, yes, the best way is to copy and paste into a word processing program.

By Lisa the Admin on May 20, 2010

I may be missing it but is there a “printer friendly” way to print out your recipes?  I usually have to copy and paste it to word.

By Tassie on May 20, 2010

i love quick and easy pasta salad for the summer, especially here in texas its way too hot to cook all day over a hot stove, so my family and i enjoy all kinds of different pasta salads, some i have made from wonderful recipes i see online and some just pop in my head and i run with them.
paula ty for all the different varieties of dishes you show and prepare daily i love them all
keep up the great work and god bless you.

By stefania on May 20, 2010

I will use this recipe, but because of the salt in the rotisserie chicken, I’m going to use my own cooked chicken!  Sounds so appetizing!  Thanks Paula

By Suzanne M Osman on May 20, 2010

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