Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Shanny      

    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


    Instructions


    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.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |