Pasta And Fruit Chicken Salad

This is a good way to use up yesterday's grilled or roasted chicken for a delicious meal that seems anything but leftover. Pineapple, melon and grapes punctuate the salad with color and bursts of juicy flavor.

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Servings 6

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ingredients 10
Prep Time 30 min
Total Time 1 hr 30 min

Ingredients

5: oz. (2 cups) uncooked rotini (spiral pasta) or elbow macaroni

1: cup mayonnaise or salad dressing

1 1/2: teaspoons dry mustard

1/2: teaspoon paprika

1/4: teaspoon salt

1/8: teaspoon pepper

1: (20-oz.) can pineapple chunks, drained, reserving 3 tablespoons liquid

2: cups cubed cooked chicken

1: cup melon balls or cubes

1: cup seedless green grapes, halved

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Directions

1 Cook rotini to desired doneness as directed on package. Drain; rinse with cold water to cool.
2 Meanwhile, in large bowl, combine mayonnaise, dry mustard, paprika, salt, pepper and reserved 3 tablespoons pineapple liquid; blend well.
3 Add cooked rotini, pineapple, chicken, melon and grapes to mayonnaise mixture; mix gently to coat. Cover; refrigerate 1 hour to blend flavors.

EXPERT TIPS

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Expert Tips

Cooking chicken to have on hand for quick meals takes only minutes with the help of the microwave. For 2 to 2 1/2 cups of cubed, cooked chicken, place 2 whole breasts (1 1/2 to 2 lb.) in a 12x8-inch microwave-safe dish; cover the chicken with microwave-safe waxed paper. Microwave on HIGH for 8 to 10 minutes or until chicken is no longer pink and juices run clear, turning the dish a half turn and rearranging the chicken halfway through cooking. Cool chicken and cut it into cubes or bite-sized pieces. Cooked chicken can be used immediately, refrigerated one to two days or tightly wrapped and frozen for up to six months.