Summer Recipe

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.

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

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