Description
Chicken Pasta Salad gets a new kick with dill pickle. Your family will be requesting this oven-free recipe all summer long.
Ingredients
Meat from one Rotisserie Chicken diced
16 oz. elbow macaroni
1 cup mayonnaise
1/2 yellow onion diced
3 celery stalks diced
2 dill pickle spears diced
1 cup frozen peas
2 Tablespoons cilantro chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon poppy seeds
Instructions
1. Bring salted water to boil for pasta and cook for 9 minutes
2. While pasta is cooking, put frozen peas in a colander
3. While pasta is cooking, dice chicken, celery, pickles, and onion and put in a bowl.
4. Add mayo and salt, pepper, and poppy seeds to the bowl-do not mix up yet!
5. When pasta is done cooking, drain in the colander that the peas are sitting in. (the heat from the pasta will defrost the peas without overcooking them.)
6. Once pasta and peas are drained, add to the bowl with other ingredients and mix.
7. You can serve warm or cold. Keep the salad in the refrigerator.