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Parmesan Chicken Salad

5 chicken tenders
salt and pepper
2 tablespoons parmesan peppercorn ranch dressing
2 tablespoons sour cream
2 teaspoons rice wine vinegar
1 teaspoon lemon juice
2 teaspoons Dijon mustard
16 ounces pasta salad noodles, any shape is fine
12 cup parmesan peppercorn ranch dressing
12 cup mayonnaise
3 tablespoons Dijon mustard
2 -3 tablespoons relish
14 cup sour cream
12 yellow onion, diced
salt and pepper
14-13 cup frozen peas
2 carrots, shredded
14 cup craisins


Broil the chicken for about 5 minutes. Mix the ingredients for the sauce. When the chicken has about 2 minutes or so left to broil, brush on the sauce. When all cooked through, remove from oven and allow to cool. Cut up into small pieces. Cook the noodles until just tender in salted water. Drain and allow to cool completely. Mix all the sauce ingredients and stir well. Combine the sauce and the cooked, cooled noodles well. Add the diced onions, peas, carrots, and craisins, and the cooled, shredded chicken to the noodles. Stir all well. Allow to chill for at least 20 minutes. (Although when I made it, it didn't take that us that long to start eating it and the chicken was still slightly warm, which gave a nice contrast to the cold pasta. ). This may be made up to two days in advance.

Source: www.food.com