It is super easy to put together and the Chunks of moist rotisserie chicken, creamy dressing, and flavorful cranberries join up with the rest of the ingredients to make this a go to recipe year after year.
I first came across this recipe in a cookbook from church, and am so ever glad I did!
This would be a perfect use of leftover holiday turkey! So good, so light and refreshing!
Jan's Tip: I am giving you the exact original recipe below. The following are things I do differently:
I made things easier by dicing up meat from the leftovers of a rotisserie chicken. The original recipe calls for 16 oz. of dried cranberries. I think that sounds like a lot, so I use only 1 (5 oz.) bag. I leave out the green onions, and although I loved the slivered almonds (and happen to have them on hand) I wonder how pecans, or even toffee coated pecans would taste. I think the pecan pieces would add another depth of color to the dish, so will try that next time.
Printable Copy
Festive Poppy Seed Pasta Salad.
Ingredients:
12 oz. bow tie pasta cooked and drained
2 cups chopped cooked chicken
1 (16 oz.) package dried cranberries (original recipe called for 16 oz I only used one 5oz bag.)
1/2 cup finely chopped celery
1/4 cup chopped green onions
3 oz. slivered almonds
8 oz. poppy seed dressing.
salt and pepper to taste.
Directions:
Cook and drain pasta, rinse in cold water and let cool.
In mixing bowl mix together, pasta, chicken, cranberries, celery, green onions, and almonds.
Stir in poppy seed dressing.
Salt and pepper to taste (I used none)
Serve chilled.
