Sunday, June 22, 2008

Very fruity chicken salad

4 boneless chicken breasts
2 Tbsp cider vinegar
2 Tbsp Salad oil
2 Tbsp orange juice
1 20 oz. can pineapple tidbits drained
2 11oz. cans mandarine oranges drained
1 cup slivered almonds, toasted
3 cups uncooked pasta shells
1 1/2 cup celery
enough mayo to coat the pasta and fruit.

Cut chicken into bite size pieces and place in ziploc bag. Combine vinegar, oil, juice & salt. Combine and pour over chicken marinate in fridge for 1-2 hours. Drain & discard maranade. Start boiling water. Meanwhile saute chicken on high until cooked. Place in large serving bowl and put in fridge to chill. Boil pasta, rinse in bowl. Pour into bowl with chicken. Add fruit, celery & almonds. Mix well, add mayo chill and serve several hours or overnight.


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