Monday, May 31, 2010

Pasta Chicken Salad

By: Judy Duncan

2 large cans white chicken breast
3 1/2 cups cooked curly pasta (12 oz)
1 bag seedless grapes (red)
1, 20 oz. can pineapple tidbits, drained
2-3 stalks celery, chopped
1 bunch green onions (chopped)
small bag slivered almonds

1 pint sour cream
1 pint mayonnaise
2 TBSP sugar
1 tsp salt
1 tsp ginger

Mix all ingredients in large bowl and stir in dressing. Let sit in fridge for a few hours before serving. (Stir in almonds right before serving.)

Makes large bowl.

1 comment:

Lo & Go said...

Hi Lindsay!

This is Lauren from (wastelessfood). I just found out that you had a link on your site to mine! Thanks so much! I'll have to add yours to mine. And just fyi, we've changed our website name to (so you can access it through that or through the wastelessfood longer version).
By the way, I've made a version of your pasta chicken salad and its delicious! All your photos look great! Hope to become a better food blogging friend with you!