Fusilli-chicken salad with tropical fruit dressing
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | quarts | Water |
| 8 | ounces | Fusilli |
| 1 | cup | Juice packed pineapple chunks; with 1/4 cup juice reserved |
| ½ | cup | Non fat mayonaise |
| 2 | teaspoons | Brown sugar |
| 1 | teaspoon | Curry powder |
| 1 | cup | Drained; juice packed madarin orange sections |
| 2 | Cooked skinless chicken breasts cutlets; about 4 ounces each, cut into thin strips | |
| ½ | cup | Chopped green bell pepper |
| 2 | Scallions; chopped | |
Directions
From: Bulldogfla <Bulldogfla@...> Pasta twists are tossed with chicken, mandarin oranges, pineapple chunks, and green bell pepper in a pineapple-curry dressing. Yeild 4 servings.
Bring water to a rapid boil in a large, covered pot. Slowly stir in pasta.
return water to a boil. Stir pasta with a long handled wooden fork to prevent it from sticking together. Follow cooking time recommendations on package. Pasta should be cooked through but still firm. Check for doneness by biting into a piece of pasta rinsed in cold water. Drain cooked pasta in a colander in the sink. alow to cool to room temperature.
Combine reserved pineapple juice, mayonnaise, brown sugar and curry powder in a large bowl.
Stir in fusilli, pineapple chunks, mandarin oranges, chicken, green bell pepper and scallions and mix well. Chill for 1 hour before serving.
Posted to recipelu-digest by jeryder@... on Mar 10, 1998