Creamy Lemon Chicken Rotini Salad
List of Ingredients
Creamy Lemon Chicken Rotini Salad
1 1/2 cups uncooked rotini (I use tri-colored)
- about 4 oz.
1/2 cup salad dressing or mayonnaise
1 1/2 tsp grated lemon peel
1 Tbls lemon juice
1/2 tsp salt
1/4 tsp ground coriander
1 clove garlic, chopped
2 cups cooked, cut-up chicken (about 10 oz)*
1 jar (6 oz) marinated artichoke hearts, well drained
1 small avocado peeled and cubed **
12-18 cherry or grape tomatoes, cut in half.
Cook rotini as directed on package, drain and rinse with cold water.
Mix next 7 ingredients for dressing (I use both the lemon peel and
juice from one large lemon and almost a teaspoon of ground coriander).
Add remaining ingredients and mix well. Cover and refrigerate an hour
or so to chill before eating. (The original recipe says to garnish
with chopped parsley and bacon but I've never done that - it also says
it makes 6 servings, but my husband and I can eat one recipe by
ourselves if we're hungry - there's sometimes enough for our son to
share!)
* For the chicken I use 2 boneless, skinless breast halves. I simmer
them on the stove in a little chicken stock, lemon juice, garlic and
ground coriander - it seems to pick up the flavors of the salad that
way.
** To cut an avocado, make a circular cut longways around the fruit.
Twist into two halves. Whack the sharp edge of your knife into the
pit, then twist that out. (use a cloth or paper towel to get the pit
off the knife). With the skin still on, make cross hatch marks
through each half, then turn inside-out, the pieces will just pop
right out. At this point I sprinkle them with some more lemon juice
before I add them to the salad, gently folding them in after the rest
of the ingredients are well mixed.
Recipe
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