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!
I'm making this–think I'll add a handful of capers!