Yield: 6 Servings
Measure | Ingredient |
---|---|
½ cup | Mayonnaise or salad |
\N \N | Dressing |
⅓ cup | Water |
1 tablespoon | Bottled barbecue or chili |
\N \N | Sauce |
1½ teaspoon | Freeze-dried chives, |
\N \N | Crumbled |
¼ teaspoon | Garlic powder |
¼ teaspoon | Pepper |
1 pounds | Skinless boneless chicken |
\N \N | Breast halves |
2 \N | To 3 Cups |
6 slices | Bacon |
2 \N | To 3 cups |
\N \N | Lettuce, torn -- in |
\N \N | Bite-size pieces |
1 large | Tomato, seeded -- coarsely |
\N \N | Chopped |
\N \N | Pasta twists (rotini) |
\N \N | Boston, Romain, iceberg |
Mix salad dressing with water, barbecue sauce, vinegar, chives, garlic powder and pepper in a large salad bowl until blended. Put chicken breast halves in 6 quart pot. Add just enough water to cover. Bring to a boil. reduce heat to Low and simmer for 8-10 minutes. until chicken is no longer pin in center. Remove with tongs or a slotted spoon to cutting board to cool . Add enough water to poaching liquid in pot to cook pasta, total 4 quarts. Bring to a boil and add pasta.
Cook for 9 minutes or until crisp. Drain on paper towel. Cut in small pieces. Add hot pasta to dressing in salad bowl. Toss to coat. Cut chicken into bite-size pieces. Add to salad bowl along with bacon, lettuce and tomatoes. Toss gently to mix. Serve at room teperature or chill.
Recipe By : Woman's Day Magazine/Bobb1744 From: Date: 05/30