Chicken Pasta Salad
I found this recipe in an issue of Family Circle and have been enjoying it for many years now. It has become a family favorite for us, so I decided to share the recipe for others to enjoy as well. I have tried to make a vegetarian version of this without the chicken and it didn't taste right, so I do not recommend trying that. With that being said it makes a great dish to bring to a picinic, serve at summer gatherings, or just to have in the fridge for an easy quick meal.
Cook 1lb of rotini following the direction on the package. Drain and rinse with cold water.
Thinly slice 1-2 lbs of chicken. Sprinkle 2 T of lemon juice over the chicken and sautee until thoroughly cooked and browned.
Dice 1 large red bell pepper, 1 large green pepper and mix them with 1 medium red onion that has been halved and thinly sliced, plus 2 scallions trimmed and thinly sliced.
Mix the chicken and the vegetables and set to the side while the sauce is being prepared.
In a medium sized bowl, whisk together:
1 cup mayonaise
2 Tablespoons minced dill
1/2 cup red wine vinegar
1/2 cup honey
1 teaspoon yellow mustard
1 teaspoon sugar
1 teaspoon onion powder
1 teaspoon dried parsley flakes
1/4 teaspoon salt and black pepper
1/2 cup canola oil
I pour the sauce over the noodles first and then add the chicken and vegetables to the mixture in a container with a lid. Shake the container to coat all ingrediants with the sauce and chill. Makes approximately 8 servings.
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