Party Chicken and Pasta Salad

Blend an Asian-influenced dressing to accent a spectacular mix of fresh vegetables, fruits, and tender chicken.

Yield

12 servings (1 1/3 cups each)

Salad Ingredients

5 cups uncooked rotini pasta (16 ounce)
4 cups cubed cooked chicken
1 cup thinly sliced celery
1/2 cup chopped green onions
12 ounces fresh snow pea pods, trimmed, halved crosswise
2 cups seedless red and/or green grapes, halved
1 (8 ounce) can pineapple tidbits in unsweetened juice, drained, reserving liquid
1 cup slivered almonds, toasted if desired
6 to 8 leaves leaf lettuce

Dressing Ingredients

1 cup mayonnaise or salad dressing
2 tablespoons finely chopped fresh ginger root
1 teaspoon garlic salt
2 tablespoons reserved pineapple liquid
2 tablespoons soy sauce
2 tablespoons honey

Directions

Cook pasta as directed on package. Drain; rinse with cold water to cool. Drain well.

Meanwhile, in large bowl, mix remaining salad ingredients except almonds and lettuce. In small bowl, mix dressing ingredients.

Add pasta and 1/2 cup of the almonds to salad; stir gently to mix. Add dressing; toss to coat. Line serving bowl or platter with lettuce. Spoon salad over lettuce. Sprinkle with remaining almonds.

Estimated Time

Preparation/Total Time: 40 minutes

Additional Information

Deli chicken or rotisserie chicken are easy ways to get cooked chicken for this salad.

Cook almonds over medium heat, 5 to 7 minutes, until golden brown. Stir the almonds frequently so they don't burn. Remove them from the skillet when they're done to prevent further cooking.

Nutritional Information

Amount per serving: Calories 520 (Calories from Fat 210), Total Fat 23 g (Saturated Fat 3 1/2 g, Trans Fat 0 g), Cholesterol 45 mg; Sodium 580 mg; Total Carbohydrate 54 g (Dietary Fiber 5 g, Sugars 13 g), Protein 23 g; Exchanges: 2 1/2 Starch; 1 Other Carbohydrate; 2 Lean Meat; 3 Fat; Carbohydrate Choices: 3 1/2

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