| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Bacon, Chicken, Pasta, Tomatoes | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Mayonnaise or salad dressing |
| 1/3 | c | Water |
| 1 | tb | Bottled barbecue or chili |
| Sauce | ||
| 1 1/2 | ts | Freeze-dried chives, crumble |
| 1/4 | ts | Garlic powder |
| 1/4 | ts | Pepper |
| 1 | lb | Skinless boneless chicken |
| Breast halves | ||
| 2 | c | Pasta twists (rotini) (to 3) |
| 6 | sl | Bacon |
| 2 | c | Boston, romain, iceberg |
| Lettuce, torn; in bite-size | ||
| Pieces (to 3 cups) | ||
| 1 | lg | Tomato, seeded coarsely chopped |
INSTRUCTIONS
Recipe by: Woman's Day Magazine/Bobb1744 Mix salad dressing with water, barbecue sauce, vinegar, chives, garlic powd and pepper in a large salad bowl until blended. Put chicken breast halves i 6 quart pot. Add just enough water to cover. Bring to a boil. reduce heat t Low and simmer for 8-10 minutes. until chicken is no longer pin in center. Remove with tongs or a slotted spoon to cutting board to cool . Add enough water to poaching liquid in pot to cook pasta, total 4 quarts. Bring to a boil and add pasta. Cook for 9 minutes or until crisp. Drain on paper towel Cut in small pieces. Add hot pasta to dressing in salad bowl. Toss to coat. Cut chicken into bite-size pieces. Add to salad bowl along with bacon, lettuce and tomatoes. Toss gently to mix. Serve at room teperature or chill
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