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Cooks - Amazing Chicken Salad recipe? How about Pasta Salad?

Hi Cooks!! Im after your very favorite chicken salad or pasta salad recipes. I have MANY in my arsenal, but nothing Im head over heels for. Im open to any tips you may have. Ive got potato salad, cole slaw, and antipasto salads absolutely nailed, none better. But these two...I could use a fresh perspective. Thanks so much!!

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1. CHICKEN SALAD Ingredients * 2 1/2 cups diced cooked chicken * 4 bacon strips, cooked and crumbled * 1 (8 ounce) can sliced water chestnuts, drained * 1/2 cup thinly sliced celery * 1 cup halved green grapes * 3/4 cup mayonnaise or salad dressing * 1 tablespoon dried parsley flakes * 2 teaspoons finely minced onion * 1 teaspoon lemon juice * 1/4 teaspoon ground ginger * 1 dash Worcestershire sauce * salt and pepper to taste Directions 1. Combine chicken, bacon, water chestnuts, celery and grapes in large bowl; set aside. In another bowl, whisk together remaining ingredients; add to salad and toss to coat. Chill until serving. PASTA SALAD Ingredients * 1 (8 ounce) package small seashell pasta * 2 eggs * 2 ounces cooked ham, cut into thin strips * 1 (10 ounce) package frozen English peas, thawed * 1 cup shredded Swiss cheese * 1/2 cup mayonnaise * 1/4 cup sour cream * green onions, chopped * 1 teaspoon prepared mustard * 1 teaspoon hot pepper sauce * 1 teaspoon paprika Directions 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Rinse under cold water, drain, and set aside. 2. Meanwhile, place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Let cool completely, then peel and slice. 3. In a large serving bowl, toss together the pasta, egg, ham, peas, and Swiss cheese. In a separate bowl, mix together the mayonnaise, sour cream, green onion, mustard, mustard, and hot pepper sauce. Stir until well blended. 4. Pour 3/4 of the dressing over the pasta, and toss to coat thoroughly. Spread the remaining dressing evenly over the top of the pasta salad, all the way to the edge of the bowl. Sprinkle with paprika, cover tightly, and chill 4 hours, or overnight for best flavor.
2. Here are a bunch of salad recipes for a large gathering - http://www.gourmet-living.com/category.html?category=salad
3. BBQ Chicken Salad For the Avocado Vinaigrette: 2/3 cup olive oil 1/3 cup rice vinegar 1 medium shallot, chopped 3 tablespoons peach jam 1 medium ripe avocado Salt and pepper to taste For the Blue Cheese Vinaigrette: 2/3 cup olive oil 1/3 cup rice vinegar 1 medium shallot, chopped 1-2 garlic cloves, dry pan roasted and chopped 2 tablespoons peach jam 1 cup sour cream 1 cup blue cheese or Gorgonzola Salt and pepper to taste For the potatoes: 2-3 pounds red potatoes, washed 1 stick butter 1 medium shallot, minced 1 small bunch parsley, finely chopped For the chicken: Chicken breasts BBQ sauce-use your favorite brand For the salad: Mixed greens Tomatoes, chopped Black beans, rinsed and drained Corn French fried onions 1. To make the avocado vinaigrette-put all of the ingredients into a food processor or blender. Mix until smooth. 2. To make the blue cheese vinaigrette-put all of the ingredients into a food processor or blender. Mix until smooth. If the dressing is too thick, add a drizzle of extra olive oil and mix again. 3. To make the potatoes-boil a large pot of water and salt well. Boil potatoes until they are fork tender. Drain the water and return potatoes to the pot. Stir in butter, shallot, and parsley. Stir well. Set aside and keep warm until serving. 4. Grill the chicken and brush each piece liberally with bbq sauce. Cut into strips and set aside. 5. To plate the salads-place mixed greens on a plate. Lay the sliced chicken on top of the greens. Top with tomatoes, black beans, corn, and fried onions. Place a few warm potatoes on the side. Drizzle entire salad with avocado vinaigrette and blue cheese vinaigrette. ====================================== Greek Spinach-Pasta Salad with Feta and Beans Ingredients * 1 5- to 6-oz. pkg. fresh baby spinach * 1 15-oz. can Great Northern beans, rinsed and drained * 4 oz. crumbled feta cheese * 1/4 cup dried tomatoes (not oil-packed), snipped * 2 green onions, chopped * 2 cloves garlic, minced * 1 tsp. finely shredded lemon peel * 2 Tbsp. lemon juice * 2 Tbsp. extra virgin olive oil * 1 Tbsp. snipped fresh oregano * 1 Tbsp. snipped fresh lemon thyme or thyme * 1/2 tsp. kosher salt or sea salt * 1/2 tsp. freshly ground black pepper * 12 oz. dried cavatappi or farfalle pasta * Shaved Parmesan or Pecorino Romano cheese Directions 1. In a large serving bowl combine spinach, beans, cheese, tomatoes, green onions, garlic, lemon peel and juice, oil, oregano, thyme, salt, and pepper. Cover; let stand at room temperature while preparing pasta or up to 2 hours; stirring occasionally. 2. Shortly before serving, cook pasta according to package directions. Drain pasta, reserving 1/4 cup of the cooking water. Toss cooked pasta and pasta water with spinach salad mixture. Serve warm or at room temperature. Top with shaved Parmesan cheese. Makes 6 (2-cup) main-dish servings. GHL++++++++++++++++++++++++++++++++++++++