~Cookin' In The Kitchen Since 2003~

Wednesday, February 17, 2010

Bow-Tie Chicken Salad

4 chicken breasts cooked, cubed
6 C. bow tie macaroni cooked, drained
1 ½ tsp. salt
1/4 tsp. pepper
4 tsp. green onion, chopped
1 16 oz. low calorie Kraft Coleslaw Dressing
2 C. non-fat mayonnaise (I use less)
2 dashes thyme
2 pinches ginger

Mix all of above the night before and refrigerate.

Next morning add:
2 C. celery, chopped
4 C. red grapes, cut in half
1 20 oz. can pineapple tidbits, drained
1 ½ C. slivered almonds

Stir carefully. Can be used as a salad or filling for pitas. Serve with rolls.

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