Chicken Pasta Salad

This pasta salad is not only SUPER YUMMY but can seriously feed the masses. It is rather time consuming but really great when you sign up to bring a dish for a church funtion and or baby shower. This has been a hit at many a party!

Chicken Pasta Salad: (From the Kitchen of Tommi Hymas ... well really Britney Scoefield)

• You will Need 4 - 5 Chicken Breasts
• 2 packages Bow Tie Pasta
• 1 1/2 tsp. Salt
• 1/4 tsp Pepper
• 3 bunddlesChopped Green Onion
• 28 oz Bottle Kraft Cole Slaw Dressing
• 2 Cups Mayonnaise
• 2 Dashes Thyme
• 2 Pinches Ginger
• 2 Cups Diced Celery
• 4 Cups Red Grape Halves
• 4 Cups Un peeled diced Apples ( I don't put these in mine)
• 2 20oz. Dole Pineapple tidbits (drained)
• 1 1/2 cups Slivered Almonds

Boil chicken with salt, pepper and one bundle green onions cover well with water.
Cook for about 1-2 hours on low until chicken is well done. Remove chicken from broth
and let cool. Once the chicken is cool cut it into bite sized pieces.
I usually just pull the chicken apart by hand. I also cook the chicken the night before and let it sit in the fridge overnight.

Cook Pasta in boiling salted water for about 12 minutes or until done. Drain and
Rinse in cold water.

Stir together Chicken, pasta salt to taste, pepper to taste and remaining green onions.
In a spereate bowl stir cole slaw dressing, mayo, thyme and ginger together than
stir into the chicken and pasta. Let stand for about and hour

NOTE: the dressing makes a lot so pour it into the salad a little at a time so as not
to pour to much in. I like to let the salad refrigerate for an hour and then pour more in.

Miz together celery, grape halves, diced apples, pineapple and almond slivers.
Mix this in the Pasta chicken mix once the pasta mix has had time to cool and set.
This salad makes a ton of Salad so if it just for two people improvise.
Variation: I like to leave out the celery it is to much going on in one salad for me. This is any easy salad to play around with add or subtract ingredients you like.