summer chicken salad

★★★★★ 2 Reviews
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By Pat Duran
from Las Vegas, NV

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.

★★★★★ 2 Reviews
serves 6-8 servings
prep time 10 Min
cook time 10 Min
method Refrigerate/Freeze

Ingredients For summer chicken salad

  • 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

How To Make summer chicken salad

  • 1
    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.
  • 2
    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)
  • 3
    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.
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