chicken and noodle salad
>> 9.03.2010
One of my favorite go to meals is this pasta salad. You can serve it warm or cold {I prefer it cold!} and it makes great leftovers. This is one of the many tasty recipes that has been handed down to me from my SIL.
1 16oz. box of rotini noodles
3-4 chicken breasts, cooked and chopped
1/2 bunch cilantro, finely chopped
1 diced red bell pepper
1/2 cup kalamata olives, chopped
1 1/2 Tbsp fresh basil
1 bunch of green onions, chopped
**optional- 1 jalapeno chopped
Dressing:
1/c cup balsalmic vinegar
1 Tbsp sugar
1 tsp lemon juice
3-4 cloves of garlic
dash of worchestershire
1/2 cup olive oil
dash of tabasco
In a large bowl combine green onions, bell pepper, olives, cilantro, and the basil. I love all these colors mixed together!
Add in the cooked noodles and chicken and set aside. In a small bowl combine vinegar, olive oil, sugar, lemon juice, garlic, worchestershire, and tabasco.
If you are having friends over and you think you will eat all of this pasta in one sitting then you can add all of the dressing to the pasta salad. But if you know you will have leftovers then only pour the dressing over each serving. The dressing is better if it is not refridgerated so just leave it out at room temp if you have some leftover. You can serve this pasta salad right away or save it for the following day. I prefer it cold so I just make the dressing the day of and add it to the cooled salad. It's SO good the hubby and I polish it off in two days.
We add the chopped jalapenos to the top of our pasta salad before serving. So if you like a little bit of a kick you might like it this way. This salad is great paired with some yummy bread.
enjoy!!
linked to: foodie friday
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