Ingredients Jump to Instructions ↓

  1. 6 ounces no-boil lasagna noodles, broken

  2. 9 ounces frozen fajita chicken strips

  3. or 2 cups chopped cooked chicken

  4. 3 ounces cheddar or American cheese, cut into 3/4-inch cubes

  5. 1 medium green, yellow, or red sweet pepper, cut into strips

  6. 1 ounce pepperoni, chopped

  7. 8 ounces Italian salad dressing

  8. 1/8 teaspoon cracked black pepper

  9. 5 cups torn curly endive

  10. 1 cup red or yellow cherry tomatoes, halved

Instructions Jump to Ingredients ↑

  1. In a large mixing bowl cover noodles with boiling water. Let stand for 10 minutes, separating the noodles occasionally with a fork; drain. Rinse with cold water and drain again. If using chicken strips, halve them crosswise.

  2. Return noodles to bowl; stir in chicken, cheddar or American cheese, sweet pepper strips, and pepperoni. Add dressing and black pepper; toss gently to coat. Cover and chill for at least 2 hours or up to 24 hours. Before serving, add endive and tomatoes; toss gently to mix.


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