Salad:
2 whole chicken breasts (1 lb), cut into bite-sized pieces
1 Tbsp. butter
8 oz. radiatore pasta
3 c broccoli, blanched
2 medium tomatoes, in wedges
Dressing:
1 c mayonnaise
1/2 c fresh basil
1/2 c Parmesan cheese, grated
2 tsp. garlic, coarsely chopped
1 Tbsp. lemon juice
1/2 c toasted walnuts
Directions:
Cook pasta until al dente.
Saute chicken in butter until cooked through.
Toss pasta, chicken, vegetables.
Combine all ingredients of dressing. Toss with salad. Chill.
A summer picnic favorite.
Submitted by Gretchen Grant Contributed on: and modified on Tuesday February 28th, 2006
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