Chicken club pasta salad
Chicken club sandwich-style pasta! Substitute Monterey Jack cheese for the Muenster, if desired.
I found this pasta salad using the AR ingredient search tool. I had a chicken breast leftover from grilling to use up, so used that instead of rotisserie chicken.
To my homemade Italian salad dressing I added 1 tsp. chili powder and 1 tsp. cumin. To salad I added 5 green onions chopped 1 bunch cilantro. Substituted sharp cheddar cheese for muenster.
Made this for Recipe Group…We LOVED this salad! I used a 12oz. box of tri-color rotini and omitted the celery. I used all of the other ingredients but sort of eye-balled them to taste.
INGREDIENTS :
- 8 ounces corkscrew-shaped pasta
- 3/4 cup Italian-style salad dressing
- 1/4 cup mayonnaise
- 2 cups chopped, cooked rotisserie chicken
- 12 slices crispy cooked bacon, crumbled
- 1 cup cubed Muenster cheese
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 8 ounces cherry tomatoes, halved
- 1 avocado – peeled, pitted, and chopped
DIRECTIONS :
- Bring a large pot of lightly salted water to a boil.
- Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes.
- Drain and rinse under cold water.
- Whisk Italian-style dressing and mayonnaise together in a large bowl. Stir pasta, chicken, bacon, Muenster cheese, celery, green bell pepper, cherry tomatoes, and avocado into dressing until evenly coated.
ENJOY!!