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Monday, December 28, 2009

Chicken Pasta Salad

Credited to Alberta Hall, this is fabulous for gatherings and potlucks.

Cook and cube:
4 boneless chicken breasts

Cook and drain:
2 pkgs (12-oz each) multi color corkscrew pasta

Slice:
2 c. red and green grapes

Chop:
2 c. celery

Add:
1/2 - 1 c. slivered almonds
Season all (to taste)

Combine all with
1 16-oz. bottle of Hidden Valley coleslaw salad dressing

Chill.
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1 comment:

  1. MichaelNovember 10, 2010 at 11:03 PM

    Yeah! This is a delicious salad, and I've always wondered how to make it. Next time I'm at the store, I'll buy some almonds and some dinner rolls! Yummy! It's the perfect side for wedding receptions too! :-)

    ReplyDelete

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