3cupsdrybow tie, penne, or corkscrew pasta – cooked to package directions and cooled
2cupsdicedcooked, chicken breast
1/4cupslivered almonds or pecan piecestoasted
Combine cooked pastachicken, celery and cherries; mix well.
Pour dressing over salad; toss gently to coat.
Chill for 2-3 hours to allow flavors to blend.
Stir in nuts. Serve.
Save a few nutsor toast extra to sprinkle on the top for garnish.
3Tblsp.chopped fresh basil
2Tblsp. sliced green onion
1/2cupbottled balsamic vinaigrette salad dressingI like Newman’s Own best
1/4cupwhite wine vinegar
1/2tsp. celery salt
1/4cupof your favorite fat-free mayoor I prefer Miracle Whip
2tsp. poppy seed
In blender, mix vinegar, apple juice, sugar, dry mustard and celery salt.
With blender running, slowly add oil, and blend until thick.
Add mayo and poppy seed, blend on low speed just until mixed.
Serve with croissants or fresh rolls, or over a bed of lettuce or spinach! With a tray of fresh cut veggies or a bowl of fruit, it makes a great summer supper that’s pretty enough for a party, yummy enough to be a family favorite!