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    Chicken Pasta Salad

    Source of Recipe

    old newspaper clipping

    List of Ingredients

    • 8 oz. sliced fresh mushrooms
    • 2 or 3 tbsp. lemon juice
    • 6 or 8 oz. angel hair pasta (Dreamfields)
    • 1 1/2 oz. olive oil
    • 2 1/2 tbsp. white wine vinegar
    • 1 tsp Dijon mustard
    • 1/2 cup mayonnaise
    • 1/4 tsp. cayenne
    • 1/2 tsp. salt
    • 1/4 tsp. black pepper
    • 1/2 cup green onion tops
    • 1/2 cup chopped celery
    • 1/4 tsp. paprika
    • 2 cups cooked chicken meat, diced or shredded *
    • .
    • * I mix both light and dark meat chicken in this, and dice it fairly small - maybe 3/8" cubes. ~ Shanny


    1. Pour lemon juice over mushrooms. Set aside.

    2. Cook pasta according to package directions. While pasta cooks, whisk together olive oil & white wine vinegar. After draining the pasta, pour oil/vinegar over hot cooked pasta and set aside to cool - tossing a time or two as it cools.

    3. Combine mustard, mayonnaise, cayenne, salt & black pepper. Add onion tops, celery, chicken and mushrooms. Sprinkle with paprika & toss to mix well. Add pasta and toss again to distribute evenly.

    4. Chill several hours or overnight.

    5. Remove from refrigeration about 30 minutes before serving & check for seasoning.

    Final Comments

    Shanny note: The designated amount of cayenne makes it nice & spicy, but not burning hot . . . you might want to reduce the cayenne if you aren't sure how hot you want.




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