Friday, January 21, 2011

Chicken Rotini Salad

 Recipe from: Addie Hoffman, Nicolet College cooking class

Servings: 6
Preparation Time: 45 minutes
Start to Finish Time: 4 hours to 4 hours 45 minutes

1 pound rotini pasta, cooked, drained, cooled
3 medium carrots, shredded
6 scallions, thinly sliced, including some green
3 ribs of celery, thinly sliced
1 small green bell pepper, seeded, diced, or half a red pepper
3 cups cooked chicken or turkey, cubed
1 cup frozen peas, thawed and drained
1/4 cup chives
2/3/ cup cheddar cheese, cubed, 1/4 inch
1 can (12 ounces) sweetened condensed milk
2 cups mayonnaise
1/4 cup dill flavored vinegar, or white vinegar
salt and pepper, to taste

The chicken can be cooked in a variety of ways.  Consider marinating chicken breasts and then grilling, for added flavor.

In a small bowl, whisk together condensed milk, mayonnaise, vinegar, salt and pepper; taste and adjust vinegar and seasoning.

Cook the pasta al dente, add the sauce and then cool.

In a large bowl, combine cooked pasta, carrots, scallions, celery, bell pepper, chicken, peas, cheese and chives; toss to combine. Chill in refrigerator at least 4 hours, or overnight.

A family favorite since 1999!

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