Do you ever get a random craving for a summertime food in the middle of winter? I think it has more to do with the association that the food brings when you eat it. This is one of those recipes.
We are big time chicken salad fans in my family. My mom actually ate pretty much the exact same thing for lunch every single day last summer... A chicken salad sandwich, pretzels and a glass of milk.
Now I'm not that hard core of a chicken salad fan but I got the craving for it the other day and I thought I'd make it up and add it to pasta. A twist on an old favorite.
And it turned out spectacularly! I love how the dressing covers the noodles but there's still the crunchy onions and celery. This is one's definitely a keeper my friends, and it's even better the next day when all of the flavors have married together.
- 2 cups cooked chicken
- 1 1/2 cups small pasta (I used radiatore)
- 1 small onion
- 2 stalks celery
- 1 cup mayonnaise
- 2 tbls milk
- 1 tsp garlic salt
- Cook, drain, rinse, and set aside pasta to cool. I really like the shape of the radiatore with this dish. The ridges catch all the dressing and hold it nicely.
- Chop chicken, celery, and onion and set aside.
- In a separate bowl mix mayo, milk, and garlic salt until combined.
- In a large bowl mix cooled pasta, chicken, and veggies. Then add the dressing and toss until covered.