Veggie Chicken and Pasta Salad |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I am trying to make meals more and more about vegetables being the main course and meat/pasta be the sides. I made this up and I love it. I may not have estimated the measurements exactly here so you may want to eyeball some items. Ingredients:
2 chicken breasts, cooked and chopped |
1 cup small shell pasta |
4 vine sweet mini bell peppers, sliced |
1 celery heart, chopped |
1/2 cup water chestnut, chopped |
1/2 cup cabbage, purple, sliced and chopped |
1/2 cup fresh cut green beans, steamed slightly |
1 cup grape tomatoes |
1/4 cup green onion |
1/4 cup shredded carrot |
1 (4 ounce) can black olives, sliced |
1/4 cup broccoli floret |
1/4 cup cauliflower floret |
1/2 cup light mayonnaise |
1 tablespoon dill weed |
salt |
2 tablespoons capers |
Directions:
1. Cook chicken breasts in any way desired. I let them cook in the crock pot over a few hours because that's easiest for me, but you could boil, grill, pan-fry or bake the chicken also. Cook pasta as directed on the box, drain and rinse with COLD water. Mix the chicken and pasta in a large bowl and set in the fridge while you chop vegetables. Chop all vegetables. I steam my green beans by putting them in a plate of water and cooking them in the microwave for a few minutes (in a low powered microwave). Drain olives before putting them in the mix. Stir in with Light Mayo and dill weed and salt to taste. Let chill in the fridge.
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