CHICKEN PASTA SALAD 

3 Chicken Breasts (cooked, chilled and chopped)
2 cups Rotini or Shell Pasta (cooked, rinsed and cooled)
1/2 Red Pepper (chopped)
1/2 Green Pepper (chopped)
8-10 cherry tomatoes (halved)
1/4 cup Feta cheese crumbled or cheddar cheese (optional)
1/4 cup Ranch Salad Dressing (more or less to taste and to coat)

 

Place all ingredients in a large bowl except dressing, mix well, add dressing and mix again.. Serve cold with crackers and additional dressing as needed.

Rachel's Notes: This is a “TOO HOT TO COOK RECIPE”, consider buying a rotisserie chicken to avoid having to cook chicken, or cook chicken on grill outside or in crockpot to avoid heating up the kitchen, then you only have to cook the pasta.

 

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