Sherri’s Chicken Pasta Salad
Reaping the benefits of leftover Roast Chicken is the reward for the previous days efforts. My husband’s favorite way to polish off leftover chicken is in this salad. There are lots and lots of salad recipes using chicken and pasta. This one came from my cousin, Sherri, when I was a poor college student and would occasionally drop by her house to get away from the dorms, talk with her and her husband and play with their four great kids. My timing was always pretty perfect… dinner time! On one such occasion, she was making this salad. I left their home that day with a full tummy and a new recipe.
Sherri's Chicken Pasta Salad
- 12 oz large shell or orecchiette pasta
- 1/2-1 cup salad dressing or mayonnaise
- 1 12 oz jar mild banana pepper rings drained, brine reserved
- 1/2 teaspoon salt
- 1/2 - 1 teaspoon black pepper
- 2-3 cups diced cooked chicken
- Cook pasta according to package directions (check pasta a few minutes before directed time to avoid overcooking); drain.
- Chop pepper rings in half or in quarters; add to pasta along with 1/2 cup of salad dressing (see note below), salt, black pepper, one-third to one-half of the banana pepper brine, and chicken.
- Stir gently to combine. Add more salad dressing and/or brine as desired.
- Serve on arugula, romaine or spinach leaves.
People seem to either be on #TeamMayo or #TeamSaladDressing. I am a loyal patron of Mrs. Clark’s Salad Dressing. My mom has used this for as long as I can remember (and nobody … NOBODY … messes with my mom’s potato salad)! With half the calories and half the fat of mayonnaise, it is what I prefer. Judging by the compliments I receive when people eat my salads and sandwiches, I’m not changing any time soon.
Whether you are feeding poor college students, packing lunches for yourself or other members of your family, or planning your next picnic, this recipe will serve you well. I will thank Sherri for you!