Our best blt chicken and pasta salad

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

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