Amy's Favorite Recipes: Deviled Chicken Club Pasta Salad

Deviled Chicken Club Pasta Salad

I love a chilled salad in the summer. They make a great lunch or dinner. This salad started out when I decided to try something with the deviled egg concept. It became enhanced after Joe's brother said it needed chicken. Ultimately, I ended up with a fantastic play on the traditional chicken club sandwich. This salad tastes great!

Ingredients:

For the dressing:

  ¼ cup red onion, chopped
  1 tsp. hot giardiniera relish
  1 cup mayo
  1 tbl. yellow mustard
  ¼ cup milk
  3 eggs, hard-boiled
  1 tsp. garlic-pepper seasoning
  ½ tsp. course salt

For the salad:

  1 box rigatoni, cooked according to package
  1 large chicken breast, grilled and cubed
  4-6 slices bacon, cooked and crumbled
  1 cup peas
  1 cup sharp cheddar cheese, cubed
  ¾ cup grape tomatoes, halved
  1 tsp. garlic-pepper seasoning
  salt (to taste)

Instructions:

Remove yolks from cooked eggs. Chop egg whites and set aside to add to salad with other ingredients. Mash egg yolks in a large bowl. Add remaining dressing ingredients and stir to combine.

Add all other ingredients and toss to thoroughly coat. Chill before serving.

NOTE: I like to season the chicken breast with salt and garlic-pepper seasoning before grilling. Be careful to not overcook the chicken breast when grilling and allow chicken breast to rest about 10 minutes before cutting.

NOTE: The dressing may become thick when chilled. If necessary use milt to thin the dressing. To do this, add one tablespoon of milk and toss. Repeat as needed until dressing is desired consistency.

Serves: 6-8

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