Saturday, August 28, 2010

Bowtie Chicken Salad

6 cups chicken, boiled & diced (3 lbs)
16 oz farfalle (bowtie) pasta, cooked and cooled
1/2 bunch green onions, sliced
8 oz Ranch dressing
2 cups mayonnaise
salt and pepper to taste
1 lg can pineapple tidbits, drained
1 lb purple grapes, cut in half
1 cup celery, chopped
1 pkg slivered almonds
2-3 red apples, cut into bite size pieces

Mix chicken, pasta and onion in large bowl. In separate bowl, mix dressing and mayonnaise. Fold into pasta mixture and chill overnight. Add remaining ingredients and serve.

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