recipelink.com Chat Room Recipe Swap - 2001-06-26
From: Kelli,.AL

BLT, Chicken and Pasta Salad

4 Large Boneless Skinless Chicken Breasts
10 Ounces Rotini
10 Pieces Bacon -- cooked and crumbled
2 Medium Tomatoes -- coarsely chopped
4 Cups Iceberg Lettuce -- chopped
2/3 Cup Mayonnaise
2 Tablespoons Bottled Chili Sauce
1 Teaspoon Ground Black Pepper

Place chicken breasts in large pot and add enough water to cover; boil until done, remove chicken from water and cut into bite-size pieces.

Add pasta directly to the water in the pot used to cook chicken; increase water to package directions; cook pasta according to package directions.

Crisply fry bacon and crumble; coarsely chop tomatoes; chop lettuce into bite-size pieces.

Mix mayonnaise, chili sauce and pepper to form dressing.

When pasta has been drained and is still warm, add directly to the dressing; stir until well coated.

Add chicken, tomatoes and bacon to pasta mixture; stir until well mixed; refrigerate until served.

Just before serving, add lettuce pieces and toss lightly to coat.

Serving Ideas : This salad can be layered in a trifle bowl for attractive presentation; layers from top to bottom should be lettuce, chicken, tomatoes, pasta, bacon and dressing.

NOTES : You can use no-fat mayonnaise and turkey bacon to make this much lower in fat and calories. It tastes just as good.

Can use romaine lettuce to add color & texture.

Salad tastes better if ingredients chill overnight; however, do not add the lettuce until just before serving, as it will wilt, ruining appearance of salad.