Ladies first. It's a good policy to teach your adolescent son. It's a good idea when trying a new recipe that features chicken. Since my Nu Lambda friends don't mind being guinea pigs, I tried out this Chicken Poppyseed Pasta Salad recipe for a recent potluck.
I found it on Heat Oven to 350, a cooking blog. If you want step-by-step photos demonstrating the recipe, click on the link. She recommended Brianna's Homestyle poppyseed dressing. I think I've seen that brand at Smith's Market in Hutchinson, but I didn't have it on hand. I used a fat free poppyseed dressing that I'd had for awhile in my pantry.
It's super easy and gets better after it sits for awhile. Even if it had chicken, Randy was glad to eat the leftovers. (He is a beef guy, but he's willing to support the chicken farmers on occasion.)
Chicken Poppyseed Pasta Salad1 box (12-16 oz.) pasta
2 cups chopped cooked chicken breast
1/4 cup chopped green onion
1/2 cup chopped almonds
1 6-oz. pkg. dried cranberries
1 1/2 cups creamy poppyseed salad dressing
Cook pasta according to package directions. I used mini farfalle (and since I didn't have quite enough, I threw in a little rotini.) Drain and rinse under cold water to cool. Add remaining ingredients and stir. Refrigerate until serving.
Heat Oven to 350 recommended keeping just a dab of the dressing on hand to add just before serving, since pasta salad has a tendency to absorb liquid.
Serve in a lettuce-lined bowl.