| 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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