Chicken Poppyseed Pasta Salad
By Kim L. Fritzemeier
KFRM Central Kansas Reporter
Farm Wife along the Stafford/Reno County Line
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.
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