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    Friday, September 25, 2015

    Picnic Chicken Salad Recipe

     Picnic Chicken Salad Recipe
        1/2 teaspoon garlic powder
        2 teaspoons dried parsley flakes
        1-1/2 cups seedless red grapes
        1 cup almonds, slivered and toasted
        1 can Mandarin oranges, drained
        2 Fresh Boneless Skinless Chicken Thigh Cutlets, 2 to 2 1/2-lb.
        1 pound rotini pasta
        2 cups light mayonnaise
        2 tablespoons soy sauce
        2 tablespoons lemon juice

    Picnic Chicken Salad Recipe

    Cooking Instructions

        Combine mayonnaise, soy sauce, lemon juice, garlic powder and parsley in medium bowl; mix well. Set aside.
        Cook pasta according to package directions; rinse in cool water and drain.
        Cut chicken into bite-size pieces. Sprinkle lightly with salt and pepper.
        Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high. Add chicken to skillet; cook 9 to 11 minutes or until done (internal temp 180°F). Cool.
        Combine chicken, pasta, mayonnaise mixture, grapes and almonds in a very large bowl; mix well. Add oranges; mix gently. Chill thoroughly.

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    Item Reviewed: Picnic Chicken Salad Recipe Rating: 5 Reviewed By: Mrs. Chef
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