summer chicken salad

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

(2 RATINGS)

112 Pinches 3 Photos

Pat Duran

Las Vegas, NV

Updated on Jul 9, 2012

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.

Rate

prep time 10 Min

cook time 10 Min

method Refrigerate/Freeze

yield 6-8 servings

Ingredients

1 box (16 oz.) elbow macaroni, cooked al dente
1 cup frozen peas or bbq corn off the cob
2 tablespoons honey mustard
1 cup kraft miracle whip salad dressing
3 tablespoons cranberry balsamic vinegar
2 teaspoons celery seed
1 teaspoon garlic powder
2 teaspoons seasoned salt i used lawry's
1/4 cup granulated sugar
2 tablespoons mccormick dry minced onion flakes
- salt and pepper to taste
2 cups diced bbq or rotisserie chicken
1 package cherry-cranberry pecano (salad pizazz!) 3.75 oz.
1/4 cup paramigiano-reggiano cheese, shredded or crumbled blue cheese

How To Make summer chicken salad

Step 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.

Step 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)
Step 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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