Chicken Salad with a Twist Recipe
This colorful salad will disappear fast at your next potluck. I got the recipe from my cousin, who always has great dishes at her parties...and this recipe is no exception! —Valerie Hotl Cartersville, Georgia
This recipe is:
Quick
Prep: 30 min. + chilling
Yield: 12 Servings
Ingredients
8 ounces uncooked spiral pasta
2-1/2 cups cubed cooked chicken
1 medium onion, chopped
2 celery ribs, chopped
1 medium cucumber, seeded and chopped
1/2 cup sliced ripe olives
1/3 cup zesty Olive Garden Signature Italian Dressing
1/3 cup mayonnaise
2 teaspoons spicy brown or horseradish mustard
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 plum tomatoes, chopped
Directions
Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, chicken, onion, celery, cucumber and olives.
In a small bowl, whisk the Italian dressing, mayonnaise, mustard, lemon juice, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 2 hours or until chilled. Just before serving, fold in tomatoes. Yield: 12 servings.
Nutritional Facts 1 serving (3/4 cup) equals 215 calories, 10 g fat (2 g saturated fat), 28 mg cholesterol, 338 mg sodium, 18 g carbohydrate, 1 g fiber, 12 g protein.
Originally published as Chicken Salad with a Twist in Taste of Home February/March 2007, p37
Tip
Broccoli's Better
"I use peeled chopped broccoli stalks in place of celery to add vitamins and crunch to chicken or tuna salad and green salads," reveals field editor Betty J. of Ruston, Louisiana.
This colorful salad will disappear fast at your next potluck. I got the recipe from my cousin, who always has great dishes at her parties...and this recipe is no exception! —Valerie Hotl Cartersville, Georgia
This recipe is:
Quick
Prep: 30 min. + chilling
Yield: 12 Servings
Ingredients
8 ounces uncooked spiral pasta
2-1/2 cups cubed cooked chicken
1 medium onion, chopped
2 celery ribs, chopped
1 medium cucumber, seeded and chopped
1/2 cup sliced ripe olives
1/3 cup zesty Olive Garden Signature Italian Dressing
1/3 cup mayonnaise
2 teaspoons spicy brown or horseradish mustard
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 plum tomatoes, chopped
Directions
Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, chicken, onion, celery, cucumber and olives.
In a small bowl, whisk the Italian dressing, mayonnaise, mustard, lemon juice, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 2 hours or until chilled. Just before serving, fold in tomatoes. Yield: 12 servings.
Nutritional Facts 1 serving (3/4 cup) equals 215 calories, 10 g fat (2 g saturated fat), 28 mg cholesterol, 338 mg sodium, 18 g carbohydrate, 1 g fiber, 12 g protein.
Originally published as Chicken Salad with a Twist in Taste of Home February/March 2007, p37
Tip
Broccoli's Better
"I use peeled chopped broccoli stalks in place of celery to add vitamins and crunch to chicken or tuna salad and green salads," reveals field editor Betty J. of Ruston, Louisiana.
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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