Our best blt chicken and pasta salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Mayonnaise or salad |
| Dressing | ||
| ⅓ | cup | Water |
| 1 | tablespoon | Bottled barbecue or chili |
| Sauce | ||
| 1½ | teaspoon | Freeze-dried chives, |
| Crumbled | ||
| ¼ | teaspoon | Garlic powder |
| ¼ | teaspoon | Pepper |
| 1 | pounds | Skinless boneless chicken |
| Breast halves | ||
| 2 | To 3 Cups | |
| 6 | slices | Bacon |
| 2 | To 3 cups | |
| Lettuce, torn -- in | ||
| Bite-size pieces | ||
| 1 | large | Tomato, seeded -- coarsely |
| Chopped | ||
| Pasta twists (rotini) | ||
| Boston, Romain, iceberg | ||
Directions
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