"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

BYERLY'S CHERRY CHICKEN PASTA SALAD Recipe

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This recipe for BYERLY'S CHERRY CHICKEN PASTA SALAD, by , is from RENEE's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
RENEE CONRAD

Category:
Category:

Ingredients:  
Ingredients:  
1 TBSP VEG OIL

1 (2.25#) PKG FROZEN BONELESS CHICKEN BREAST STRIPS (OR FRESH CUT INTO CUBES)

1 (16 OZ) PK DRY SHELL PASTA (OR FAVORITE)

3/4 CUP THINLY SLICED CELERY

3/4 CUP CHOPPED RED ONION

1 (5 OZ) PKG DRIED CHERRIES

1 1/4 CUPS MAYONNAISE

1 1/4 CUPS CREAMY STYLE POPPYSEED DRESSING

1 1/2 TSP SALT

1/4 TSP BLACK PEPPER

4 CUPS BABY SPINACH STEMS REMOVED (OPTIONAL)

1 CUP CHOPPED WALNUTS, TOASTED

CURLY LEAF LETTUCE (OPTIONAL)

Directions:
Directions:
HEAT OIL OVER MEDIUM HEAT. BROWN CHICKEN ON ALL SIDES UNTIL JUICE RUNS CLEAR (ABOUT 15 MINUTES) DRAIN.

COOL & CUT INTO CUBES.

COOK PASTA IN BOILING SALT WATER.

RINSE WITH COLD WATER AND DRAIN.

COMBINE CHICKEN, PASTA, CELERY, ONION & CHERRIES.

COMBINE MAYO, POPPYSEED DRESSING, SALT & PEPPER.

FOLD 1 3/4 CUPS DRESSING INTO SALAD. RESERVE 1 3/4 CUPS DRESSING.

REFRIGERATE, COVERED FOR SEVERAL HOURS OR OVERNIGHT.

TO SERVE:
FOLD IN SPINACH & WALNUTS; ADD REMIANING DRESSING AS NEEDED. SPOON INTO LETTUCE LINED SERVING DISH.

Number Of Servings:
Number Of Servings:
16 - 1 CUP BUFFET SERVINGS OR 8 (2 CUP) LUNCHEON SERVINGS

 

 

 

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