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rotini pasta chicken breasts celery green onions mandarin oranges grapes sour cream mayonnaise rice wine vinegar sugar garlic salt
Viewed: 8 - Published at: 2 years agoIngredients
- 1 (24 ounce) bag rotini pasta (cooked aldente)
- 4 chicken breasts (cooked and diced)
- 4 celery ribs (chopped)
- 4 green onions (with stems chopped)
- 2 (11 ounce) cans mandarin oranges (drained)
- 3 cups seedless grapes (any color)
- 1 cup sour cream
- 1 cup mayonnaise (Best Foods or Hellman's is best)
- 12 cup rice wine vinegar (not light)
- 34 cup sugar
- 1 teaspoon garlic salt
Method
- Cook the pasta aldente.
- DO NOT OVERCOOK.
- Yuck!
- Drain and set aside to cool; DO NOT RINSE.
- This will ensure the sauce sticks to the pasta.
- Cook chicken breasts just until done so they're not dry.
- Debone if using bone-in; dice up meat.
- Set aside.
- Chop the celery and onions and add the grapes to these; set aside.
- Drain the mandarine oranges; set aside.
- Make dressing or you can make the dressing the day before and store in the refrigerator until ready to use.
- Dressing:.
- In a medium mixing bowl blend together the sour cream, mayonnaise, rice wine vinegar, sugar and garlic salt.
- When the pasta and chicken are cooled, place them in a large mixing or serving bowl and stir together; carefully stir in the celery, onion, grape mixture; now even more carefully stir in the mandarine oranges trying not to break them up too much.
- When mixed thoroughly add the dressing and mix through.
- Serve immediatley.
- If you are taking this to a potluck, you may want to wait and add the dressing once you're there so it doesn't break down overly much before serving.
- Either way this is a terrific salad.
