Summer Chicken Salad

Name: Summer Chicken Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6-8 servings
Cuisine: American
Ingredients: 1 box (16 oz.) elbow macaroni, cooked al dente; 1 c frozen peas or bbq corn off the cob; 2 Tbsp honey mustard; 1 c kraft miracle whip salad dressing; 3 Tbsp cranberry balsamic vinegar; 2 tsp celery seed; 1 tsp garlic powder; 2 tsp seasoned salt i used lawry's; 1/4 c granulated sugar; 2 Tbsp mccormick dry minced onion flakes; salt and pepper to taste; 2 c diced bbq or rotisserie chicken; 1 pkg cherry-cranberry pecano (salad pizazz!) 3.75 oz.; 1/4 c paramigiano-reggiano cheese, shredded or crumbled blue cheese

By Pat Duran
@kitchenChatter

This recipe came about due to the abundance of leftover chicken from Sunday's BBQ.
This is a simple and quick recipe as well as tasty.
You can add more or less of ingredients to your family's taste.
Roasted corn off the cob would be great instead of the peas- alas we ate it all. lol. You choose the cheese- this is what I had on hand.

Rating:

★★★★★ 2 votes5

Comments:

7 Comments

Serves:

6-8 servings

Prep:

10 Min

Cook:

10 Min

Method:

Refrigerate/Freeze

Ingredients

1 box

(16 oz.) elbow macaroni, cooked al dente
1 c

frozen peas or bbq corn off the cob
2 Tbsp

honey mustard
1 c

kraft miracle whip salad dressing
3 Tbsp

cranberry balsamic vinegar
2 tsp

celery seed
1 tsp

garlic powder
2 tsp

seasoned salt i used lawry's
1/4 c

granulated sugar
2 Tbsp

mccormick dry minced onion flakes
·

salt and pepper to taste
2 c

diced bbq or rotisserie chicken
1 pkg

cherry-cranberry pecano (salad pizazz!) 3.75 oz.
1/4 c

paramigiano-reggiano cheese, shredded or crumbled blue cheese
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How to Make Summer Chicken Salad

Step-by-Step

Cook pasta in boiling water for 7 minutes.
Place frozen peas in a colander.
Drain pasts over the peas. Rinse in cold water- stir to get all the water out of the elbows. Set aside to drain well.
In a large bowl-(I use an empty gallon ice cream bucket/w lid).
Combine mustard, salad dressing, vinegar, celery seed, garlic powder, seasoned salt, sugar, minced onion and salt and pepper to taste.(I usually make extra of this sauce- because the pasta absorbs the dressing- and we can't have dry salad- can we)
Fold in the chicken and pea mixture, and the cherry-cranberry-pecano snack.
Toss to coat evenly.
Chill for 30 to 60 minutes.
Sprinkle cheese over top when serving.