Put chicken in a 6-quart pot. Add just enough water to cover. Bring to a
boil, reduce heat to low and simmer 8 to 10 minutes, until chicken is no
longer pink in the center. Remove with tongs or a slotted spoon to a
cutting board and cool. Reserve cooking liquid and set aside. Mix
mayonnaise, water, barbecue sauce, vinegar, chives, garlic powder and
pepper in a large salad bowl until blended. Add enough water to the
poaching liquid in pot to cook pasta (you need about 4 quarts). Bring to a
boil. Add pasta and cook 9 minutes or until firm-tender. Drain well. While
pasta boils, cook bacon in a skillet (or microwave) until crisp. Drain on
paper towels. Cut into small pieces. Add hot pasta to the dressing in the
salad bowl and toss to mix and coat. Cut chicken into bite-size pieces and
add to the salad bowl, along with the bacon, lettuce and tomato. Toss
gently to mix. Serve warm.
Recipe by: The Sacramento Bee 8/20/97
Posted to MC-Recipe Digest V1 #777 by Crane Walden <cranew@foothill.net> on
Sep 9, 1997
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