My sister-in-law shared this with us last summer and I really liked the different twist on the original chicken-grape-salad. I know no other name for it so I have named it after her!
3 cups cooked chicken cut into cubes
2 cups raw bowtie noodles (cooked)
Dressing:
1 - 8oz bottle Kraft Coleslaw dressing
1 cup mayo
1 dash thyme
1 pinch ginner
Mix chicken with dressing, gently add pasta. Before serving add:
1 C diced celery
2 C. apples slices or chunks (soaked in leftover pineapple juice so they don't turn brown)
2 C red grapes cut in half
1 - 20oz can pineapple tidbits, drained well.
Serve chilled.
1 comment:
That must be a St. George recipe because that is how my aunt does it to, without the ginger. Funny how recipes travel!
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