"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bowtie Chicken Pasta Salad Recipe

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This recipe for Bowtie Chicken Pasta Salad, by , is from The Bob Rogers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Juliet Rogers
Added: Friday, November 9, 2007


1 lb. bowtie pasta boiled with salt, drain
3-4 chicken breasts, boiled and diced
1 1/4 c. celery, chopped
1 bunch green onions, chopped
1/3 c. slivered almonds
2 c. red grapes, cut in half

1 3/4 - 2 c. mayonaise
1/2 c. apricot preserves
1/4 c. milk
1/2 tsp. salt
1/4 t. pepper
1/3 c. parmesan cheese
1/2 tsp. garlic
1 tsp. lemon juice

Combine all salad ingredients and chill. For dressing combine mayo, apricot preserves and milk. Mix well. Add remaining dressing ingredients to mayo mixture. Stir dressing into salad and chill for 4 hours. Keeps in regrigerator for 3-5 days. Really Yummy!




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