Recipe by Armywife
"A salad that can be served as a meal or a side dish."
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1 (8 ounce) package
shredded Cheddar cheese
chopped red bell pepper
chopped green bell pepper
chopped red onion
1 (6 ounce) can
sliced black olives
1 (16 ounce) package
shredded cooked chicken
1 (16 ounce) bottle
Italian-style salad dressing
This is one of my favorite summer salads. To vary it up, sometimes I will substitute pepperoni in place of the chicken and use half prepared ranch dressing for half of the italian dressing. This is even better the next day--if you have any leftover, that is.
I loved this salad! It was very flavorful and I loved the combination of veggies. My family is not crazy about italian dressing so I only used only about a 1/2 cup instead of the whole bottle and used olive oil for the rest. It was still very tasty. Thanks for sharing your recipe!
I halved the recipe, still made a ton. I used grape tomatoes, spring onions, added celery, and fetti noodles. left out the Italian seasoning and used much less Italian seasoning dressing, also subbed out cut-up jumbo shrimp for the fowl. ramen noodles or any type of crunchy noodle would be great here. this marinaded @4 hours. a great 1-course meal for a hot and humid day.
Not tried yet but looks mighty good. I might use other pasta instead of spaghetti, perhaps corkscrew type or farfale, or even in a pinch ziti or elbows. Somehow in my mind it might be easier for little people to handle.
Awesome! My aunt used to make this when I was a kid & your recipe was spot on. Thank you!!! :)
* Percent Daily Values are based on a 2,000 calorie diet.
Nancy's Spaghetti Salad
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 217
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