Crunchy Chicken Pasta Salad
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3-4boneless skinless chicken breasts, cooked and shredded
2 lbpasta of choice
2 bag(s)sliced almonds
2 bag(s)frozen peas, defrosted
3 pkghidden valley ranch dressing mix
3 chellman's mayo
How to Make Crunchy Chicken Pasta Salad
- Place cooked, shredded chicken into a large mixing bowl. (For this step, I have a big bowl that I use for mixing and for serving.) Let chicken cool.
- Add in defrosted peas, sliced almonds, and cooked, drained pasta to bowl with chicken. (Be sure that pasta has had the chance to cool as well.)
- Mix all dressing ingredients together, and add to bowl with chicken-pasta mixture. Mix well until all ingredients are thoroughly coated. Refrigerate for about an hour or so, or overnight, to let the flavors meld together.
- Best served cold or at room temperature.