Monday, September 1, 2008

Chicken Club Pasta Salad

I headed out to the commissary at 4 pm today. Crazy, I know. I prefer to go in the morning, but didn't have the time today. I desperately needed to go, so the afternoon was my only choice. By the time I got home and got the groceries upstairs (4 trips!!!) it was 5:30. Luckily I had this delicious Chicken Club Pasta Salad (from CFYF) on the menu. This pasta salad was so quick to throw together and even though it isn't a traditional dinner, it has meat and veggies, so it gets a thumbs up from me! I really loved this dish and I thought it was a good variation on your regular pasta salad.

The only bummer for me was the missing avocado. Anyone here in Baumholder can tell you that if you want to make a meal using avocado that you need to get it from the commissary at least a week ahead of time. They were rock hard today, so I knew I was going to have to leave it out. Oh well... there is always next time!

Chicken Club Pasta Salad

8 oz corkscrew or spiral pasta
1/4 cup mayonnaise
3/4 cup Italian dressing
2 cups chopped cooked rotisserie chicken
1 cup cubed Monterey Jack cheese
12 strips bacon, cooked and crumbled
1 avocado, cubed
1 cup chopped celery
1 cup chopped bell pepper
8 oz cherry tomatoes, halved

Cook and drain the pasta. Rinse with cold water. In a large bowl, whisk together mayo and dressing. Add all ingredients and toss to coat.


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