(Summer Salad Recipes – Day 6)
Bonnie’s Cajun-Chicken Pasta Salad
Many years ago (25?) the PTA of Moorestown schools published a cookbook, and that’s where I found this salad, one of our all-time favorites. It takes a little time getting it together, but it’s worth it. The chicken is seasoned with Cajun seasoning (I’ve forgotten the name of the one that was recommended by Bonnie Ralph, who submitted the recipe) but any will do. Be generous with it when you season the freshly grilled chicken.
4 chicken breasts, grilled then generously seasoned with Cajun seasoning
l box penne or rotelle cooked al dente
2 cans mandarin oranges, drained
1 8–oz. container of cashews
Snow peas (large handful)
1/2 medium onion
2-3 cloves garlic
2/3 cup vinegar
2 tsp. Dijon mustard
1 tsp. salt
¾ cup sugar
¾ cup corn or vegetable oil
In blender, combine onion, garlic and vinegar. Add mustard, salt and sugar.
With blender on, slowly add oil. Stir in poppy seeds.
Cut grilled chicken into pieces and combine with pasta
and dressing. Just before serving, add oranges, snow peas, cashews and poppy seeds.