Wagon Wheel Chicken Salad |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Another great chicken salad for take-to-work lunches. Ingredients:
4 cups shredded roasted chicken breast |
1 pint grape tomatoes, halved |
1 (10 ounce) package frozen green peas, thawed |
2 stalks celery, chopped |
1/4 cup chopped green onion |
3 cups wagon wheel macaroni |
1 tablespoon extra virgin olive oil |
1/2 cup freshly grated parmesan cheese |
1/4 cup red wine vinegar |
1 teaspoon dijon mustard |
2 garlic cloves, minced |
1/2 teaspoon salt |
fresh ground black pepper |
1/2 cup extra virgin olive oil |
Directions:
1. Add the shredded chicken to a large bowl.
2. Add in the tomatoes, peas, celery, and green onion (if not serving immediately, add the peas just before serving).
3. Cook pasta per package directions; drain pasta and toss with oil.
4. Add parmesan to the pasta; toss to coat.
5. When the pasta is cooled to room temperature, add it to the chicken mixture.
6. To make the dressing: whisk the vinegar, mustard, garlic, salt, and pepper together in a small bowl.
7. Add in the olive oil, whisking until it is incorporated.
8. Pour the dressing over the salad; toss gently but thoroughly.
9. Cover and refrigerate for up to 8 hours; serve chilled.
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