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Alan's Ultimate Chicken-Pasta Salad

SaladMakes 10 servings (1 cup each)

Prep Time: 30 min
Chilling Time: 1 hr to 2 hrs

Ingredients:

Dressing

  • 1/3 - cup milk
  • 1/3 - cup mayonnaise
  • 3 - Tablespoons sugar
  • 3 - Tablespoons white wine vinegar
  • 2 - teaspoons poppy seed
  • 1/2 - teaspoon salt
  • 1/2 - teaspoon celery salt
  • 1/2 - teaspoon dry mustard

Salad

Directions:

1) In small bowl, mix milk, mayonnaise, sugar, wine vinegar, poppy seed, salt, celery salt, dry mustard with wire whisk until well blended.

2) Cover and refrigerate until ready to use.

Cook and drain pasta as directed on package.

3) Rinse with cold water to cool and drain well.

4) In large bowl, mix cooked pasta, chicken, cherries and celery.

5) Mix dressing mixture again with wire whisk to recombine.

6) Pour over salad and toss gently to coat.

7) Refrigerate for 1 to 2 hours before serving to chill salad and blend flavors. Stir in almonds.

Alan's Kitchen Tip:

  1. How-To To toast almonds, spread on cookie sheet; bake at 350�F for 5 to 7 minutes, stirring occasionally, until golden brown.
  2. Do-Ahead Make a day ahead; cover and refrigerate. Stir the salad before serving. If needed, add a tablespoon or two of milk to make it more creamy.

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