"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Cherry Pasta Salad Recipe

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

Contributor:  
Contributor:  
Sylvia Buller Olson
Added: Thursday, March 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 T vegetable oil
1 (2.25 lb) package frozen boneless skinless chicken breast strips or left over chicken
1 16 oz package dry gnocchi, shell or other kind of small pasta
3/4 c thinly sliced celery
3/4 c chopped red onion
1 5-oz package dried cherries
1-1/4 c mayonnaise
1-1/4 c creamy style poppyseed dressing
1-1/2 tsp salt
1/4 tsp black pepper
4 c baby spinach with stems removed (optional)
1 c slivered almonds, toasted

Directions:
Directions:
Brown chicken until done. Cool and cut into cubes.
Cook pasta according to package directions. Rinse with cold water; drain. Combine chicken, pasta, celery, onion and cherries. Combine mayo, poppyseed dressing, salt and pepper. Fold 1-3/4 c dressing into salad, reserving ¾ c dressing. Refrigerate, covered, several hours or overnight.
To serve, fold in spinach (if desired) and almonds. Add remaining dressing as needed.

Number Of Servings:
Number Of Servings:
16 buffet servings; 8 luncheon servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I usually serve in lettuce lined bowl or on lettuce lined platter – and since it’s such a “white” salad, I usually use the most colorful serving pieces I’ve got.

 

 

 

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