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Chicken and Artichoke Salad
This recipe is part of Linda Larsen's More Summer Salads article.
Look! A salad not based on mayonnaise! This one is really good. It's very easy to seed cucumbers. Just peel, then cut in half lengthwise. Use a spoon to scoop out all the seeds.
1 cup oil based Italian salad dressing
1 jar marinated artichoke hearts
1 16 ounce package rotini pasta
2 cups roasted chicken from the deli, chopped
1 green pepper, chopped
1 cucumber, peeled, seeded and chopped
Combine salad dressing and the entire contents of the artichoke hearts. Cook rotini as directed on package. Rinse briefly with cold water, drain and add to dressing-artichoke mixture. Stir in chicken, green pepper and cucumber. Chill well.
Serves 8
Linda Larsen is a freelance Home Economist with a degree in Food Science from the University of Minnesota and a degree from St. Olaf College. She has been on the Pillsbury Bake-Off staff since 1987, and was in charge of Internet Recipe Search in 2000. Linda has developed recipes for Pillsbury and Malt-O-Meal, presented food to taste panels, held cooking seminars, and owned her own catering business "The Perfect Occasion". She loves to cook and entertain, write about food, talk about it, plan parties, read cookbooks and develop recipes. She has a cookbook collection of at least 1000 books and reads them as though they were novels.
Linda's first meal was a Mother's Day dinner from the Betty Crocker Children's cookbook, prepared when she was 11. Since then she has hosted wedding and baby showers, birthday parties, business dinners and cocktail parties, and wonderful simple meals for friends. Join her and learn simple and elegant ways to entertain your family and friends during the week.
Linda can be reached at dlarsen@rconnect.com.
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