Title: Tarragon Pasta Chicken Salad
Categories: Pasta Salad
Yield: 4 Servings
| 1 | | 8oz bottle Italian salad |
| | | Dressing |
| 1/4 | c | White wine vinegar |
| 2 | tb | Chopped fresh tarragon |
| 1 | cl | Garlic, minced |
| 4 | | Chicken breast halves, |
| | | Skinned & boned |
| 4 | oz | Seashell macaroni, uncooked |
| 2 | c | Celery, sliced |
| 1/2 | c | Sweet red or green pepper, |
| | | Chopped |
| 1/4 | c | Green onions, chopped |
| 1 | tb | Fresh parsley, chopped |
| 1/2 | c | Mayonnaise |
Combine salad dressing, vinegar, tarragon and garlic in a jar, and cover
tightly. Shake vigorously until well mixed. Place chicken in a 12x8x2-inch
baking dish; pour 3/4 cup dressing mixture over chicken, reserving
remaining mixture. Coer and chill 8 hours. Remove from refrigerator; let
stand 30 minutes at room temperature. Bake at 350 degrees for 25-30 minutes
or until done. Drain chicken, and cool slightly; coarsely chop. Cook pasta
according to package directions; drain and cool slightly. Combine chicken,
reserved dressing mixture, pasta, and remaining ingredients in a large
bowl; toss gently. Cover and chill. Cheryl Midgley, Gadsen, AL Southern
Living Annual Recipes 1987