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Chicken Pasta Salad
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whole, boneless chicken breasts
/4 cup steak sauce
(12 ounce) package fusilli pasta
cubes chicken bouillon
Vidalia onion, diced
avocados − peeled, pitted and diced
cup halved cherry tomatoes
cup ranch style salad dressing
Marinate chicken breasts in steak sauce for 15 to 60 minutes.
Grill until done and chop into bite−size pieces. In a large pot
of boiling water, add the bouillon cubes and cook pasta until
al dente. Drain and rinse under cold water and drain. In a large
bowl, combine chicken, pasta, onion, avocados and tomatoes.
Add salad dressing, mix and refrigerate until chilled. Stir in
additional salad dressing when ready to serve, if desired.
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Chicken Pasta Salad
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