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Rating: 4.1/5 (15 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 528
% Daily Value**
Total Fat 38g
Saturated Fat 7g
Unsaturated Fat 16g
Cholesterol 129mg
Sodium 529mg
Total Carbohydrate 20g
Dietary Fiber 1g
Sugars 3g
Protein 28g
Vitamin A  45%Vitamin C  20%
Calcium  3%Iron  15%
Potassium  24%Vitamin E  13%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Blt Chicken and Pasta Salad

Date Added: December 09, 2009


1/3 Cup Water
1/4 Teaspoon Garlic Powder
1 1/2 Teaspoons White Vinegar
1/2 Cup Mayonnaise
1 Pound Boneless Chicken Breast halved
1 Tomato coarsely chopped
6 Slices Bacon each slice cut in half
1/4 Teaspoon Ground Pepper
8 Ounces Rotini Pasta
1 Tablespoon Barbecue Sauce or chili sauce
1 1/2 Teaspoons Dried Chives Freeze-dried crumbled
3 Cups Boston Lettuce romaine or, iceberg) torn
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1. Put chicken in a 6-quart pot. Add just enough water to cover.

2. Bring to a boil, reduce heat to low and simmer 8 to 10 minutes, until chicken is no longer pink in the center.

3. Remove with tongs or a slotted spoon to a cutting board and cool. Reserve cooking liquid and set aside.

4. Mix mayonnaise, water, barbecue sauce, vinegar, chives, garlic powder and pepper in a large salad bowl until blended.

5. Add enough water to the poaching liquid in pot to cook pasta (you need about 4 quarts).

6. Bring to a boil.

7. Add pasta and cook 9 minutes or until firm-tender. Drain well.

8. While pasta boils, cook bacon in a skillet (or microwave) until crisp.

9. Drain on paper towels.

10. Cut into small pieces.

11. Add hot pasta to the dressing in the salad bowl and toss to mix and coat.

12. Cut chicken into bite-size pieces and add to the salad bowl, along with the bacon, lettuce and tomato.

13. Toss gently to mix.
Serve warm.

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Dietary Notes:
This recipe is high in Vitamin A with 45% of your daily recommended intake per serving. This recipe is high in Vitamin C with 20% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Tomato, MSG, Poultry, Sulfites, Garlic, Fructose Malabsorption, Beef, Vinegar allergies.
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