PASTA AND CHICKEN SALAD

Ever wonder what to do with that left over rotisserie chicken, well, here’s a way to stretch it out and repurpose it for dinner the next night!  It’s delicious and is a complete meal:

INGREDIENTS:

  • 8 Oz. Corkscrew or similar shaped pasta (cooked as directed on package)
  • 3/4 cup Italian-style salad dressing
  • 1/4 cup mayonnaise
  • 1 T dijon mustard
  • 2 cups chopped cooked rotisserie chicken
  • 4 slices crispy cooked bacon, crumbled
  • 1 cup cubed cheddar cheese or Muenster cheese
  • 1 cup cubed Feta cheese
  • 1 cup chopped celery
  • 1 cup chopped green or red bell pepper
  • 1 cup cherry tomatoes, halved
  • 1 shallot, diced
  • 1 avocado-peeled, pitted and chopped

Directions:

Bring a large to of lightly salted water to a boil.  Cook pasta in the boiling water, stirring occasionally until cooked through. (Follow package directions).  Drain and rinse under cold water.

Whisk Italian-style dressing, dijon, and mayonnaise together in a large bowl.  Stir in pasta, chicken, bacon, cheeses, celery, bell pepper, shallot, cherry tomatoes, and avocado into the dressing until evenly coated.

Keep refrigerated, store in refrigerator, serves 6.

OPTIONAL:  add 3/4 cup chopped walnuts!

About Mary Moccia

Mother, wife, sister, friend, but most of all Gram! Love learning the craft of cooking and food preparation and expanding my knowledge by using my palate and creativity!
This entry was posted in CHICKEN, ENTREES and tagged , , , , , . Bookmark the permalink.

2 Responses to PASTA AND CHICKEN SALAD

  1. gail schindler says:

    Looks yummy! Thanks,

    Gail

    >

  2. Rita Rose says:

    Hi! Hope all is well. How are Mitch, Marquita and the baby doing?

    >

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