Tuesday, June 15, 2010

Chicken Pasta Salad

This recipe is one I could eat all day every day. I served it at the luncheon for our families on K's Blessing Day. It's easy to make too - gotta love that!

Chicken Pasta Salad

4 cups cooked, diced or shredded chicken (or 3 cans of chicken)
2 cups diced celery
2 cups purple grapes, cut in half
20 oz. can pineapple tidbits, drained
2 cups diced fresh apples
8 oz. box of bow-tie pasta cooked and then drained with cold water
¾ cup slivered almonds (optional)
¾ tsp pepper with a dash of Thyme
1 cup mayo
2 cups Kraft cole slaw dressing

Mix all together in a large bowl, cover and refrigerate for a few hours till chilled.

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