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
- 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.
- In a large pot of boiling water, add the bouillon cubes and cook pasta until al dente. Drain and rinse under cold water.
- 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.
Stir in additional salad dressing when ready to serve, if desired.
Exalt ye the LORD our God, and worship at His footstool; for He is holy.
(Psa 99:5)
