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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pound pasta -- (rotelle or similar)

  3. 3 cups cooked chicken -- cut up

  4. 2 carrots -- shredded

  5. 2 cups red cabbage -- finely shredded

  6. 10 ounces frozen peas -- thawed

  7. 1 red onion -- diced

  8. 1 green pepper -- cut in match sticks

  9. 1/2 cup italian dressing

  10. 1 cup ranch dressing

Instructions Jump to Ingredients ↑

  1. Cook pasta according to package directions. Drain and toss with Italian dressing. Set aside to cool slightly. Add the chicken and vegetables and toss. Stir in the ranch dressing, adding the amount you prefer. Chill.

  2. This colorful salad must be prepared in advance. You can use leftover chicken or just cook some extra chicken the night before.

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