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Entree: 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 (use 6 oz of Dreamfields for low carb)
  
• 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. (If using Dreamfields, deduct two full minutes from cooking time, remove from heat and drain immediately.) 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.