Dr. Bob’s Chicken Pasta Salad

Dr. Bob “Approved” tip from Debbie, “I usually use cooked chicken breasts or skinless thighs. Cut into bite-sized pieces.”

Use gluten-free pasta of your choice such as brown rice pasta.


2 cups cooked, chopped chicken (we prefer dark meat which is juicier, however, we tend to use any previously cooked chicken in this recipe)

1/2- cup of crisped turkey bacon

1/4- cup chopped green olives (with pimentos)

1/4- cup chopped celery

1/4- cup chopped carrots

1/4- cup chopped red onion

1- cup sundried tomatoes, chopped

One avocado, chopped

2 or 3 hard boiled eggs, chopped

Fresh herbs to taste-chives, dill, parsley, and basil

Safflower Mayonnaise-Add based on your ‘creamy’ preference

Celtic Sea Salt to taste


Mix all the ingredients together and put in refrigerator for about an hour. Serve over romaine lettuce with a glass of iced tea! Also, great for packing picnic lunches!

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