Chicken Pasta Salad

Scroll down the page for more chicken salad recipes.
Dressing

• 1/3 cup mayonnaise
• 1/4 cup water
• 1 tablespoon chili sauce or barbecue sauce
• 1 1/2 teaspoons white vinegar
• 1/4 teaspoon ground black pepper

Salad

• 12 to 16 ounces boneless chicken breast halves
• 8 ounces pasta twists
• 4 slices bacon
• 3 cups bite-size pieces of romaine or iceberg lettuce
• 1 large tomato, chopped

Mix all dressing ingredients in a large serving bowl until blended.

Place chicken in a Dutch oven with just enough water to cover. Bring to a boil, reduce heat, and simmer (uncovered) for 10 minutes, or until chicken is done and no longer pink in center. Remove chicken to cutting board to cool.

Add enough water to the pot to cook the pasta twists. Bring to a boil, add pasta, and cook 8 to 10 minutes or until just tender but still somewhat firm. Drain well.

While pasta is cooking, fry bacon until crisp. Drain on paper towels then cut or crumble in small pieces. Add hot pasta to dressing in the bowl and toss to mix and coat thoroughly. Tear chicken in bite-size pieces and add to the salad with bacon, lettuce pieces and chopped tomato. Toss gently to mix.