Macaroni Salad with Almonds, Chicken and Pineapple
#8909 - 05/13/03 05:38 AM
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This is an unusual combination of ingredients but trust me - it works! Sorry this recipe is a "Dump" one. I never measure but I can give you a general guideline. Most of it is to taste - so feel free to adjust to your own preferences.
The pineapple can be a trigger, but since its crushed and incorporated with safe pasta, I can tolerate it quite well.
3-4 cups uncooked pasta (I like elbow, bowtie, coloured)
1 cup or less fat free mayo
1-2 tbsp fat free italian dressing (optional for more zip)
1 tsp yellow mustard (optional - I don't usually add)
1 - 2 tbsp green relish (optional but really helps taste)
1 19 oz can crushed pineapple
1/2 cup lightly toasted slivered almonds
1/4 cup finely chopped onion
1-2 cooked diced chicken breasts
Cook pasta. In a large bowl, mix together mayo, italian dressing, mustard, relish, pineapple (I drain about half the juice out) and combine to make dressing. If you are unsure about italian, mustard, relish - add small quantities and taste it.
Add onions, chicken and almonds.
Cool cooked pasta and combine.
Chill. Keeps in the fridge for several days.
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Formerly HanSolo. IBS, OCD, Bipolar, PTSD times 3.
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Hi HanSolo,
I just had to tell you how wonderful this chicken salad is!! The combination of ingredients is just yummy (although I didn't have any Italian dressing so I had to leave that out). I added chopped celery for more crunch as it's not a trigger for me. (Nor was the pineapple.)
My whole family loved it and can't wait to eat it again tonight as there was a lot leftover. Thanks for sharing the recipe!
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Formerly HanSolo. IBS, OCD, Bipolar, PTSD times 3.
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Oh, this is gonna be perfect for our summer bbq's...... I can't wait to serve this one!!
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www.facebook.com/shell.marr
www.myspace.com/shellmarr
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I made this last night with some lemon garlic shrimp on the side and DH loved it - so did my friend that was over visiting - she had to go home to have her own supper - but she really wanted to stay for mine LOL
Thanks Hans
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Lana_Marie
Proud Mommy to Bentley Taylor
Born May 12, 2004 9lbs, 3oz
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Sounds yummy. I'm going to a combination First Communion (nephew) and birthday (niece) party in a few weeks and I'm going to take stuff I can eat - with enough to share, of course. This sounds perfect.
One question: Is green relish the same as pickle relish?
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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Alicia-
Just wanted to say that I made this last night for dinner because we have been experiencing some warm 75-80 degree days and I wanted something light to eat. It was really good! I am now having it for lunch today as well! Thanks for a great recipe!!! 
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You're welcome! Hugs, Alicia.
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Formerly HanSolo. IBS, OCD, Bipolar, PTSD times 3.
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--------------------
[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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--------------------
Formerly HanSolo. IBS, OCD, Bipolar, PTSD times 3.
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Mandarin Pasta Salad
Dressing:
1 teaspoon finely chopped, peeled fresh gingerroot,1/3 cup rice vinegar or white wine vinegar,1/4 cup orange juice,1/4 cup vegetable oil,1 teaspoon sesame oil,1 envelope Lipton® Recipe Secrets® Onion Soup Mix,2 teaspoons sugar,1 garlic clove, pressed
Salad:
8 ounces uncooked bow tie pasta,1/2 cucumber scored seeded and sliced,1/2 cup diced red bell pepper,1/2 cup coarsely chopped red onion,1 package (6 ounces) fresh baby spinach leaves,1 can (11 ounces) mandarin orange segments, drained,2 cups diced cooked chicken,1/2 cup sliced almonds, toasted
1. For dressing, finely chop gingerroot using Food Chopper. In Small Batter Bowl, combine gingerroot, vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar and garlic pressed with Garlic Press; whisk until well blended. Cover; refrigerate until ready to use.2. For salad, cook pasta according to package directions in Professional (8-qt.) Stockpot; drain and rinse under cold running water using large Colander. Place pasta in Simple Additions™ Large Bowl. 3. Meanwhile, score cucumber using Lemon Zester/Scorer; remove seeds using The Corer™. Slice cucumber using Ultimate Slice & Grate; cut slices in half. Dice bell pepper using Chef's Knife. Coarsely chop onion using Food Chopper.4. Add cucumber, bell pepper, onion, spinach, mandarin oranges, chicken and almonds to pasta. Pour dressing over salad; toss using Bamboo Spatula Set. Serve immediately. Yield: 12 servingsNutrients per serving (11/2 cups): Calories 210, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 20 mg, Carbohydrate 21 g, Protein 11 g, Sodium 210 mg, Fiber 2 g©The Pampered Chef, Ltd., 2004
I think this is is a great summer time salad. I even left
the chicken out and used it as a side dish. I have problems with cucumbers even seeded and peeled so I will leave them out next time I make it. I took it to a Super Bowl party and everyone really liked it.
(Since it was a Pampered Chef/Lipton recipe it refers to a lot of Pampered Chef items. I don't have most of the items that they refer to).
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Just wanted to let you know, this is one of my favorite recipes. I have taken it to several occasions, and everyone likes it too. Thanks for the great recipe.
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