Bowtie Chicken Salad
This is a fabulous pasta salad. I got the recipe from my sister-in-law, Shauna. It calls for a bottle of coleslaw dressing so I just made up my own sauce for it.
Recipe:
1 1/2 lb mini bow-tie pasta (mini Farfalle)
2 Tbs salt
4 chicken breasts, cut in small cubes
Salt & pepper
1 large can pineapple tidbits, well-drained
2 C celery, chopped
2 C red grapes, halved
4 green onions, sliced
1 1/2 C cashew pieces
Sauce:
2 1/2 C Dana's mayonnaise
6 Tbs white vinegar
6 Tbs milk
1 Tbs horseradish
6 Tbs sugar
1 tsp salt
1/2 tsp pepper
1 tsp mustard powder
Cook pasta in a pot of boiling water with 2 Tbs salt until well done, about 15-18 minutes (if you cook it al dente it will absorb too much sauce). Cool pasta in ice-water and drain well.
Bake chicken pieces on baking sheet at 400°F until just done. Sprinkle with salt and pepper. Cool.
Combine sauce ingredients well. Combine pasta, chicken, sauce and everything else except cashews. Refrigerate until ready to serve, adding cashews just before.
1 1/2 lb mini bow-tie pasta (mini Farfalle)
2 Tbs salt
4 chicken breasts, cut in small cubes
Salt & pepper
1 large can pineapple tidbits, well-drained
2 C celery, chopped
2 C red grapes, halved
4 green onions, sliced
1 1/2 C cashew pieces
Sauce:
2 1/2 C Dana's mayonnaise
6 Tbs white vinegar
6 Tbs milk
1 Tbs horseradish
6 Tbs sugar
1 tsp salt
1/2 tsp pepper
1 tsp mustard powder
Cook pasta in a pot of boiling water with 2 Tbs salt until well done, about 15-18 minutes (if you cook it al dente it will absorb too much sauce). Cool pasta in ice-water and drain well.
Bake chicken pieces on baking sheet at 400°F until just done. Sprinkle with salt and pepper. Cool.
Combine sauce ingredients well. Combine pasta, chicken, sauce and everything else except cashews. Refrigerate until ready to serve, adding cashews just before.
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