Monday, October 26, 2015

{soups-salads-and-salad-dressings} Buffalo Chicken Pasta Salad


Buffalo Chicken Pasta Salad

This is a good salad. I replaced the bleu cheese with feta and
cut the recipe in half. Easy to make and good flavor.

Recipe By : Lisa Huff, Wilton, Connecticut
Serving Size : 10 Preparation Time:
Categories : Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups uncooked penne pasta
2 cups chopped cooked chicken
3 medium carrots, shredded
2 celery ribs, thinly sliced
1/2 cup Louisiana-style hot sauce
1/3 cup olive oil
1 tablespoon lemon juice
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon celery salt
1 1/2 cups (6 ounces) crumbled blue cheese

Cook penne according to package directions. Meanwhile, in a large bowl,
combine the chicken, carrots and celery. In a small bowl, whisk the hot
sauce, oil, lemon juice, onion and garlic powders and celery salt.

Drain pasta and rinse in cold water. Add to chicken mixture. Pour
dressing over salad; toss to coat. Stir in blue cheese. Cover and
refrigerate until serving.

Recipe Author: Lisa Huff, Wilton, Connecticut
Recipe Source: Taste of Home's Holiday & Celebrations Cookbook Annual 2013

Author Note: Full of buffalo flavors, this is one of my favorite side dishes
at potlucks and tailgate parties, but you could also serve it as a main. It
can be eaten warm or cold so it's easy to make ahead of time. Sometimes I
even use precooked small shrimp instead of the chicken or leave out the meat
if I need a vegetarian dish.


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Another Great Group of *~ Beth ~*



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