Angel Hair Chicken Olive Salad Recipe

Angel Hair Chicken Olive Salad picture


Preparation Time30 MinCooking Time30 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings4
DishMain Ingredient
Interest Group


 Angel hair pasta4 Ounce
 Green beans/Any combination equaling 1 pound1⁄3 Pound
 Snow peas/Any combination equaling 1 pound1⁄3 Pound
 Asparagus/Any combination equaling 1 pound1⁄3 Pound
 Shredded cooked chicken2 Cup (32 tbs)
 Halved california ripe olives1 Cup (16 tbs)
 Olive oil1⁄3 Cup (5.33 tbs)
 Pine nuts1⁄2 Cup (8 tbs)
 Minced garlic1 Tablespoon
 Red pepper flakes1 1⁄2 Teaspoon
 White wine vinegar6 Tablespoon
 Salt1⁄4 Teaspoon

Nutrition Facts

Serving size

Calories 587 Calories from Fat 346

% Daily Value*

Total Fat 39 g60.7%

Saturated Fat 5.9 g29.3%

Trans Fat 0 g

Cholesterol 55.4 mg

Sodium 183.5 mg7.6%

Total Carbohydrates 32 g10.5%

Dietary Fiber 5.4 g21.5%

Sugars 4.4 g

Protein 27 g53.1%

Vitamin A 17.6% Vitamin C 45.9%

Calcium 4.6% Iron 22.9%

*Based on a 2000 Calorie diet


1. In a pan cook the pasta after breaking its coils a little as per package directions and keep aside.
2. Make julienne strips of the beans and snow peas and 1-inch length cut pieces of the asparagus diagonally.
3. In a pan boil water and add beans and asparagus, let it cook for 1 minute, drain and run under cold water.
4. In a salad bowl mix pasta, chicken, vegetables and olives and keep aside
5. For making the dressing, in small skillet heat oil, add pine nuts and toast for 2 minutes or such that it is light golden.
6. Remove the skillet from heat and add garlic, pepper flakes, vinegar and salt.

7. Serve the salad after tossing the salad with dressing to coat.
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