Chicken Pasta Salad

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  • Ready in: 30 minutes prep
  • Serves: 12
  • Complexity:
  • Origin: North America
Chicken Pasta Salad

Ingredients

  • 4 - 6 deboned chicken breast
  • Favourite chicken spice
  • about 1/2 cup flour, to dredge
  • 2 tbsp olive oil
  • 1 kg bow tie or fussili pasta
  • 2 chicken bouillon cubes
  • 1 medium onion, diced
  • 2 avocados, peeled and diced
  • 2 cups halved cherry tomatoes
  • 1 tin whole kernel corn, drained
  • 4 tbsp lemon juice
  • 2 tbsp sugar or sweetner substitute
  • 1 -2 cups of blue cheese or ranch salad dressing
  • salt and freshly ground pepper

Directions

  1. Season chicken with spice and dredge in flour. Either roll it in the flour or what I prefer is a shaker with big holes filled with flour that I cover the chicken on both sides with. (That way I feel I waste less) Pat gently to ensure flour and spices to stick. Fry in oil until done and chop into bite?size pieces.
  2. In a large pot of boiling water, add the bouillon cubes and cook pasta until al dente.  Drain and rinse under cold water.
  3. In a large bowl, combine chicken, pasta, onion, avocados, corn, and tomatoes. Add 1 cup salad dressing together with lemon juice and sugar, mix with salad ingredients and refrigerate until chilled.
  4. Stir in additional salad dressing when ready to serve, if desired.

     

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    Exalt ye the LORD our God, and worship at His footstool; for He is holy.
    (Psa 99:5)

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