This is a great cool and refreshing salad for warmer months. Of course, eating it in a nice cozy place in the Winter is great too. 😉
4 boneless/skinless chicken breasts, cooked, cut into small pieces – roughly 1/2 inch cubes
1 lb rotini (corkscrew) pasta, cooked to al dente
2 cups green seedless grapes
1/4 medium onion, chopped fine
2-4 cloves of garlic, minced (I like 4, 1 per chicken breast)
2-4 stalks of celery, chopped fine – again, it’s a “to taste” thing – I usually go with 3
1 cup real mayo
1 cup cole slaw sauce – Marzetti’s brand if it’s available is my favorite
salt and pepper to taste
I tend to prepare all the cold ingredients – everything but the chicken and pasta – and toss them into a big bowl and mix. I don’t add the chicken until it’s cooled to at least room temperature or I chill it in the fridge before adding.
I rinse the pasta with cold water after cooking and let it drain really well so the dressings stick to it.
Then I toss everything together. It’s better after chilling overnight, but my willpower usually isn’t that strong. 😉