"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Fruited Chicken Pasta Salad Recipe

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This recipe for Fruited Chicken Pasta Salad, by , is from Mia Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, April 19, 2007


4 boneless skineless chicken breasts
1/2 cup white wine
2 tbsp. butter
1 lb. cavetelini pasta, cooked al dante
4 stalks celery, diced
1/2 red bell pepper, diced
1 small white onion, grated (with juice)
1 large can mandarin oranges drained well
1 can chunk pineapple, drained well
1/4 lb. green seedless grapes, cut in half
lemon zest
1/2 cup Hellman's mayo
1 tsp. honey mustard
dash cayenne pepper
1/2 cup toasted pine nuts
paprika (for garnish)

Preheat oven to 400
Place the breasts in a shallow roasting pan. Season with butter, 3 tbsp. evoo, salt and fresh ground black pepper. Add the wine. Roast uncovered for about 50 minutes. Remove from oven and cover with tin foil. Let rest for 35 minutes.
Remove foil and reserve all juice from chicken. Cube the cooked breats and add juice. Set aside.
In a large bowl, combine rest of ingredients seasoning with gray salt and fresh ground black pepper. Add the reserved chicken and juices---if too juicy--drain some of the liquid. Season to taste adding more mayo if desired. (it should not be overwhelming with dressing)
Top with paprika and refrigerate at least 2 hours before serving.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is a family favorite and though it's time consuming --- once you taste it, you'll know it's a labor of love. It is really more than a salad---served with a hunk of Italian flat bread---it's a meal!




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