Yield: 6 servings
|½ cup||Mayonnaise or salad|
|1 tablespoon||Bottled barbecue or chili|
|1½ teaspoon||Freeze-dried chives,|
|¼ teaspoon||Garlic powder|
|1 pounds||Skinless boneless chicken|
|\N \N||Breast halves|
|2 \N||To 3 Cups|
|2 \N||To 3 cups|
|\N \N||Lettuce, torn -- in|
|\N \N||Bite-size pieces|
|1 large||Tomato, seeded -- coarsely|
|\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