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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Poppyseed Pasta Salad Recipe

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This recipe for Chicken Poppyseed Pasta Salad is from Pokeeno Eats - Savory Bites and "Suite" Treats, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Rotisserie chicken, both white and dark meat, cut into chunks
1 Kraft 16oz. Creamy Poppyseed dressing
1/2 cup chopped red onion, or more if desired
1 8oz pkg. dried cranberries (Craisins)
1 1lb. box Ziti or Penne pasta
1/2 cup sliced or slivered almonds
Directions:
Directions:
Remove chicken from carcass, cut into chunks. Chop red onion. Cook pasta according to directions, don't overcook or the noodles will be mushy, drain well. I do not use all the noodles cooked, reserve about half for another time. Put all the ingredients except almonds in a very large bowl. Pour the entire bottle of salad dressing over ingredients and mix well. Refrigerate at least several hours or overnight. I serve the almonds in a separate bowl on the side or add them just before serving to keep them crunchy.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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