Recipe by DPW
"This wonderful chicken and pasta salad is perfect for any ladies' luncheon, yet hearty enough for bigger supper appetites."
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boneless, skinless chicken breast halves
1 (12 ounce) package
Vidalia onion, diced
avocados - peeled, pitted and diced
halved cherry tomatoes
Ranch-style salad dressing
To call this salad "the best" is a little ambitious, but it is good, and definitely worth making. I substituted only one of the avocados for a can of artichoke hearts to be a little more health conscious, and used Kraft's Light Done Right Ranch. hint: almost any light dressing loses a lot of its inherent ickiness if tossed in salad and not plopped on top.
This recipe is pretty good although it is VERY ranch dressing tasting. I think I am going to add some other things to it next time as well, maybe some chopped carrots or green onions or something...seems like it was missing a certain flavor.
This salad was a surprise hit with my guys, I used grape tomatoes instead of cherry and only 1/4 of a Vidalia onion since a whole one seemed way too much, my husband recommended I also add in a chopped cucumber in addition to the avacado since it is so mild in flavor. I am not a fan of ranch anything, but this was really good, I would recommend it to anyone looking for something different from the usual mayo covered salads you find at cookouts.
Boy was this good. I regret not having an avocado. But even without it the pasta salad was fantastic. I added some parmesan cheese and that gave it a nice flavor as well. I highly recommend this recipe.
I made this for a family function and people loved it! They kept asking what was in it -- they could taste the avacado, but couldn't identify it. It was really different and better than regular chicken salad. (I added black olives too.)
We loved this pasta salad, but with a few changes. We don't love ranch dressing, so I added some Franks Hot Sauce, pepper and celery salt to the dressing and that tasted great. I also added some garlic powder to the steak sauce so it wouldn't be as sweet. I used a little less onion because a whole one seemed like a lot. I think next time I will toss in a third chicken breast. This is a very tasty recipe that I will definitely make again!
This is a wonderful recipe. My Dad just went wild over it. I used red onions (they're a lot stronger so I used far less than the recipe called for) because Vidalia Onions aren't in season. Although they were adequate in a pinch, I think the sweet onions would compliment the dish a little bit better. I also broiled the chicken rather than grilling it (b/c of the snow), which worked just fine.
Yum! We had this for dinner and again for lunch the next day/ I added celery for an added crunch. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Best Chicken Pasta Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 230
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