Toss hot pasta with 3/4 cup of salad dressing, reserve remainder to serve on side with completed salad.
Cover and chill 12 hours.
Just before serving toss chicken with mayonnaise and pasta and place on a platter. Sprinkle tomatoes, scallions, mushrooms, green pepper and croutons on top of chicken and pasta.
Serve with reserved dressing.
Preheat the grill for high heat. Season both sides of chicken breast halves with steak seasoning.
Lightly oil the grill grate. Grill chicken 6 to 8 minutes per side, or until juices run clear. Remove from heat, cool, and cut into strips.
Meanwhile, place the rotini pasta in a large pot of lightly salted boiling water. Cook 8 to 10 minutes, until al dente. Drain, and rinse with cold water to cool.
In a large bowl, mix together the cheese, onion, lettuce, and tomatoes. Toss with the cooled chicken and pasta to serve.
owder, honey and oil in a medium bowl. Place chicken in a
owl and whisk to combine and then pour over the chicken and turn chicken to
Prepare salad dressing mix with wesson oil, vinegar, and water as directed on envelope.
Set aside.
Cook pasta as directed on package; drain.
Rinse with cold water and drain.
Run cold tap water over vegetables in a strainer to thaw completely; drain. Combine pasta, vegetables, chicken and cheese in a large bowl. Toss with salad dressing.
Chill.
Serve on a bed of lettuce, if desired.
Makes 8 cups or 8 servings.
Prepare pasta salad pasta and vegetable envelope using package directions.
Combine pasta salad seasoning mix, lemon rind, lemon juice, oil and honey in small bowl; mix well.
Combine pasta and vegetable mixture, seasoning mixture, water chestnuts, carrots, green onions, cashews and pasta salad Parmesan cheese in bowl; mix well.
Fold in chicken.
Combine chicken, grapes, 1/2 the craisins and pasta in large mixing bowl.
Mix together mayonnaise, orange juice, and curry powder. Season to taste with salt and pepper. Add to pasta mixture and mix well. Gently mix in the mandarin oranges. Chill for at least 6 hours.
Evenly divide greens over 4 serving plates. Top with chicken and pasta mixture. Sprinkle remaining craisins over each plate.
Cook and drain the pasta, Set aside.
Whisk together the oil, vinegar, garlic and basil.
Toss with the pasta.
Add the tomatoes, feta and olives.
Chill for 1 hour.
Arrange the spinach on 4 plates.
Top with the pasta salad.
Add the chicken.
Garnish with more feta and sliced red onions (optional).
Prepare salad dressing.
Mix with oil, vinegar and water as directed on package; set aside.
Cook pasta as directed on package.
Drain; rinse with cold water and drain.
Combine pasta, vegetables, chicken and cheese in large bowl.
Toss with salad dressing.
Chill.
Serve on a bed of lettuce, if desired.
Makes 8 servings.
In large bowl, thoroughly combine first 9 ingredients.
Cover and chill.
Broil or grill chicken until thoroughly cooked. Thinly slice cooked chicken and serve warm over pasta salad. Garnish with pignoli nuts.
eeds, and basil. Add chicken, and turn to coat. Marinate in refrigerator for at
Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered about 12 minutes, stirring occasionally.
Drain pasta; rinse with cold water. Shake to drain well.
Stir together Seasoning mix, oil, water and mustard in large bowl. Stir in pasta-vegetable mixture. Stir in chicken. Toss with Parmesan Topping.
Combine spinach, chicken, mangoes, onion and cashews. Whisk together vinegar, olive oil and mustard then toss with salad. Season.
f marinade, except for 2 Tbls of lime juice
In 6-quart or 8-quart saucepan, fill 3/4 with cold water or pinch of salt.
Cover until boil; cook spaghetti until soft.
Drain and set aside.
Saute oil, garlic and crushed red pepper for 1 minute.
Add carrots, celery, green onion, green pepper and red pepper.
Saute for 5 minutes.
Add ginger, sugar, soy sauce and chicken and mix well.
Cook for 2 more minutes.
Add bean sprouts. Remove from heat.
Add spaghetti to above.
Place in suitable covered container in refrigerator until well chilled, about 2 to 3 hours.
Combine chicken and dressing in a large bowl.
Cover and marinate in refrigerator for 30 minutes.
Cook macaroni according to package directions, omitting salt and fat.
Drain well.
Add macaroni and remaining ingredients to chicken mixture in bowl. Toss gently to coat well.
Cover and refrigerate at least 2 hours before serving.
Yield: 8 servings.
Serving size: 1 cup. Calories per serving: 116.
Protein per serving: 11 grams.
Fat per serving: 1 gram.
Cholesterol per serving: 25 mg.
In bowl, mix noodles, cucumbers, tomatoes, onions, parsley, chicken and dressing.
Cover and refrigerate at least 4 hours. Serves 5.
CURRIED MAYONNAISE:
Combine all ingredients thoroughly.
CHICKEN AND PINEAPPLE SALAD:
Toast coconut on oven tray in moderate oven for about 5 minutes.
Cut chicken and pineapple into chunks; place in bowl, mix in coconut, shallots and Mayonnaise.
Refrigerate 1 hour before serving.
Serves 4.
Cheers, Doreen Doreen Randal, Wanganui.
New Zealand.
>chicken and let marinate for 30 mins. Meanwhile, cook the pasta