Ingredients
-
-
2
-
4
-
2
-
2
-
1
-
-
3/4
-
1/4
-
2
-
1
-
1/4
-
1/4
-
1/4
-
Directions
Chicken Rotini Salad, Great to use up leftover chicken Makes a great lunch, or take it to your next potluck From Pilbury Come & Eat , This recipe looked great to me, because I had everything for it on hand, and it didn’t dissapoint I made one substitution, and one addition Pickle relish is not one of my favorite foods, so used chopped capers instead, and I added a tablespoon of a spinach dip mix that includes a bit of dried onion and dill I liked this better on the second day, after the flavors had time to mingle overnight Next time, I might add some chopped green onion and some extra egg, and cut back the sugar to make the dressing a bit less rich Overall, I really liked this salad, and would definitely make it again, especially for a cool meal on a hot day Thanks for posting!, I made this recipe for the Summertime Salad Snapshots Since I was the only one to eat this, I did make a few changes to the recipe They are as follows, for the salad part used 1 egg, 2 ounces of pasta , 1 cup of frozen peas and carrots For the chicken, I had some fried leftover chicken and used that For the dressing, I adjusted those ingredients according to my taste To fancy it up a bit , this was served on a bed of lettuce with tomato wedges and crackers on the side I really enjoyed the taste very much Thanks for posting and, Keep Smiling 🙂
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Steps
1
Done
|
Place Eggs in Small Saucepan; Cover With Cold Water, Bring to a Boil. Reduce Heat; Simmer About 15 Minutes. Immediately Drain; Run Cold Water Over Eggs to Stop Cooking. Peel Eggs; Chop. |
2
Done
|
Meanwhile, Cook Rotini to Desired Doneness as Directed on Package, Adding Peas During Last 4 Minutes of Cooking Time. Drain; Rinse With Cold Water to Cool. |
3
Done
|
in Small Bowl, Combine All Dressing Ingredients; Blend Well. |
4
Done
|
in Large Bowl, Combine Cooked Pasta and Peas, Chopped Eggs, Chicken and Carrot. Add Dressing; Stir Gently to Mix. |
5
Done
|
Serve Immediately, or Cover and Refrigerate Until Serving Time. |