Blt Chicken And Pasta Salad

Recipe Ingredients

1/2 cup	118ml	Mayonnaise
1/3 cup	78ml	Water
1 tablespoon	15ml	Favorite barbecue sauce or chili sauce
1 1/2 teaspoons	7.5ml	White vinegar
1 1/2 teaspoons	7.5ml	Freeze-dried chives - crumbled
1/4 teaspoon	1.3ml	Garlic powder
1/4 teaspoon	1.3ml	Black pepper
1 lb	454g / 16oz	Skinless boneless chicken breast halves
8 oz	227g	Rotini pasta
6		Bacon
3 cups	120g / 4.2oz	Torn lettuce leaves - (Boston, romaine or, iceberg)
1		Tomato - coarsely chopped (large)

Recipe Instructions

Put chicken in a 6-quart pot. Add just enough water to cover. Bring to a boil, reduce heat to low and simmer 8 to 10 minutes, until chicken is no longer pink in the center. Remove with tongs or a slotted spoon to a cutting board and cool. Reserve cooking liquid and set aside.

Mix mayonnaise, water, barbecue sauce, vinegar, chives, garlic powder and pepper in a large salad bowl until blended. Add enough water to the poaching liquid in pot to cook pasta (you need about 4 quarts). Bring to a boil. Add pasta and cook 9 minutes or until firm-tender. Drain well. While pasta boils, cook bacon in a skillet (or microwave) until crisp. Drain on paper towels. Cut into small pieces. Add hot pasta to the dressing in the salad bowl and toss to mix and coat. Cut chicken into bite-size pieces and add to the salad bowl, along with the bacon, lettuce and tomato. Toss gently to mix. Serve warm.

Source:
The Sacramento Bee 8/20/97

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