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Dijon Chicken and Pasta Salad Recipe

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

Contributor:  
Contributor:  
Jessica Parker
Added: Friday, September 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 package Betty CrockerŽ Suddenly SaladŽ classic pasta salad mix
2 Tbsp. vegetable oil
3 Tbsp. cold water
1 Tbsp.Dijon mustard
1 Tbsp. Honey Dijon mustard
1 cup cubed cooked chicken
1/2 cup cherry tomato, cut into fourths

Directions:
Directions:
Fill 3-quart saucepan 2/3 full of water. Heat to boiling. Add contents of Pasta-Vegetable pouch to boiling water. Gently boil about 12 minutes or until pasta is tender; drain. Rinse with cold water until chilled; drain. Stir together Seasoning mix, oil, water and mustard in large bowl. Stir in pasta-vegetable mixture and cherry tomatoes. Stir in chicken. Refrigerate any remaining salad.

Number Of Servings:
Number Of Servings:
4 servings
Personal Notes:
Personal Notes:
Dusty's Favorite! Serve with a fresh fruit or a fruit salad.
Substitution: One cup of cooked frozen (thawed) imitation crabmeat chunks instead of chicken for a seafood delight.
Variation: If you're an artichoke lover, stir in a 14-ounce can of artichoke hearts, drained and cut into fourths, with the chicken.

 

 

 

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