Monday, May 23, 2011

Corkscrew Chicken Ceasar Salad

16 oz Mueller's Corkscrew pasta
1 lb boneless, skinless chicken breast, cooked and diced
1/2 lb Roma or vine ripe tomatoes cut into small wedges (I have used grape tomatoes also)
1 bunch of green onions, diced
1 1/2 cups of creamy ceasar salad dressing
1 cup toasted croutons
3/4 cup grated Parmesan cheese


  • Cook the pasta according to package directions
  • Rinse with cold water and drain
  • Place the cooled pasta in a large bowl
  • Stir together tomatoes, green onions, chicken and pasta; add dressing and mix thoroughly (remember Less is More with salad dressing, I never add the full amount; I add small amounts and mix and then decide if I want to add more)
  • Top with croutons and Parmesan cheese before serving.
  • Chill before serving.
  • Serving suggestion: serve corkscrew chicken salad over a bed of romaine lettuce.

No comments:

Post a Comment