My MIL is here for the week to help us out at home with the
new baby, and has been doing a lot of the meal prep, cooking
and cleaning for us. When we were trying to decide on dinner
for last night, we realized that we had the fixings for
several great salads, so we had a salad night. Rich made a
green salad with several lettuces, spinach, radish,
scallion, carrots, celery, cucumber, tomato, etc and a
dressing to go along with it. MIL made a gorgeous fruit
salad with Maui Gold pineapples, strawberries, honey mangos,
bananas, red flame grapes, braeburn apples, oranges and
tangerines. I made my red potato salad and a chicken-pasta
salad which turned out quite well. We served some hot garlic
bread (not bread with garlic spread, but bread with garlic
baked in it) a chardonnay and sparkling cider.
Mustard Chicken & Pasta Salad
1 lb tricolor pasta (whatever shape you like) 3 half chicken
breasts salt pepper
1/2 C olive oil 2 T cider vinegar 2 T dijon mustard 2 T
grainy mustard
2/2 C mayonnaise 1 tsp paprika 2 large celery ribs, sliced 1
bunch scallions, sliced 1 heaping T capers
Boil the pasta in lots of salted water until just done. Cook
chicken breasts, well seasoned with salt & pepper, in a
little olive oil, cut into chunks and refrigerate.
Whisk olive oil, cider vinegar, mustards, mayonnaise and
paprika together to make dressing.
Toss pasta with chicken, celery, scallions, capers and
dressing and chill well.
Regards, Ranee
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