One of my favorite comfort foods my Mom would make when I was little was this Chicken Pasta Salad. Since this is my first full week back at work after maternity leave I decided to make a big batch of this salad to help me through the lunches when I'm missing my son. There are no real concrete measurements as it is really a "to taste" combination but I will put approximate measurements after each ingredient.
Chicken Pasta Salad
Chicken - I used 2 large cans of chicken, you could also use rotisserie chicken, leftover chicken or turkey, etc.
Peas - I used 2 cans drained
Celery - I used 3 stalks, diced
Pasta - I used one bag of whole wheat egg noodles
Hard-boiled egg - I used the whites only of 3 hard boiled eggs
Other desired veggies, if any - I diced about 10 baby carrots
Mayonnaise or Salad Dressing - I used Miracle Whip
Combine all together in a large bowl and refrigerate for at least 4 hours.
Whenever I use canned chicken it looks too pink for my taste so this time I put some extra virgin olive oil in a skillet and cooked the canned chicken until no longer pink. I also seasoned it with garlic powder, black pepper, and basil.
I had some for lunch today and soooo yummy!