I love chicken salad. I love pasta. I love summer salads. So last week I figured, why not love them together?
I have recently discovered that making more than enough pasta for one dish, enables me to have enough pasta for a second dish later in the week. How I have never thought of this I am not sure, but hurrah! I finally figured it out.
In addition to being a mixture of all my favorite things, this meal was a super easy and yummy way to use a variety of leftovers. I mixed together leftover spring salad mix, leftover rotisserie chicken (shredded,) some boiled eggs, rotini pasta, cherry tomatoes, diced red onion, mayonnaise, salt, pepper, a tad of lemon juice and tarragon.
I mixed it all up while the pasta was still warm and it wilted the lettuce just enough. I think I could eat this everyday. I say that every time I make a new salad, but I really mean it this time.
On the horizon this week is planning Wylie’s birthday celebration, staying cool in doors (111 degrees today!) and watching the Olympics. Oh how I love the Olympics. Watching them I am suddenly 10 years old and determined to be the next Mary Lou Retton.
Brigett Carroll says
I have to make this. My mouth is watering so bad right now.
Jen Kershner says
I'm not exaggerating when I say I think that dish is nothing short of brilliant. I'm off to pin it and hope to make it later in the week. Smart girl!
Stickhorsecowgirls says
I'm making this–think I'll add a handful of capers!