vintage illustration eggplant
BLT Chicken and Pasta Salad
[The DHM doesn’t like pasta salads, the rest of us do. This recipe has helped us reach a compromise — the salad is packed with all sorts of delightful summer flavors]
4 Large Boneless Skinless Chicken Breasts, cooked and chopped
10 Ounces Pasta
10 Pieces Bacon — cooked and crumbled
2 Medium Tomatoes — coarsely chopped
4 Cups Lettuce — torn
2/3 Cup Mayonnaise
2 Tablespoons BBQ Sauce
1 Teaspoon Ground Black Pepper
Cook pasta according to package directions.
Crisply fry bacon and crumble; coarsely chop tomatoes; tear lettuce into bite-size pieces.
Mix mayonnaise, BBQ sauce and pepper to form dressing.
When pasta has been drained and is still warm, add directly to the dressing; stir until well coated.
Add chicken, tomatoes and bacon to pasta mixture; stir until well mixed; refrigerate until served.
Just before serving, add lettuce pieces and toss lightly to coat.
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We like to do lots of tomatoes and chicken. The pasta is best if cooked in chicken stock; so you can boil the chicken to cook it, and use the broth from that for cooking pasta. Saves time and tastes better. 🙂
reposted at The Common Kitchen