We’re officially in those ‘dog days’ of summer. Where sticky sweat, sunburns, and popsicles for lunch are the norm. Hot dogs and hamburgers are losing their charm. Fall-lovers are counting down the days until pumpkin spice graces every drink, food and scent. My inventory of do-not-heat-up-the-kitchen recipes are running low. We love chicken salad, but there’s only so many sandwiches a family can eat for supper. That’s where the idea for this warm chicken salad pasta came from.
The only heat this requires is to cook the pasta and any side burner on a grill can accomplish that task (sorry charcoal lovers!). And if you are stuck cooking inside, at least the burner won’t be on for long! Add fresh veggies from the garden or produce stand and you have a complete meal with very little prep. Swap canned chicken for a rotisserie chicken if that’s your preference. But I’m keeping it simple this time of year. Who has time to pick chicken off the bone while juggling kid’s activities, gardening, breaking up fights, canning and keeping our social calendar going?
Not in the mood for something hot on a sticky, humid day? Make this chicken salad pasta ahead and throw it in the fridge to chill. It makes great leftovers for lunch. Try this for your next potluck or picnic. End the meal with an *almost* heatless dessert of classic Puppy Chow. Let me know how you like it!
Warm Chicken Salad Pasta
Ingredients
- 1 12oz box of uncooked spiral noodles
- 1/2 cup frozen peas
- 1/2 cup frozen corn kernels
- 2 12.5oz cans of chicken
- 1/2 cup mayonnaise
- 1/2 cup ranch dressing
- 2 stalks celery, chopped
- 1/4 cup finely chopped onion rinsed under cold water
- 1/8 cup white sugar
- 1 tsp apple cider vinegar
- 1/2 tsp celery seed
- 1/8 tsp garlic powder
- salt and pepper to taste
- 1 medium tomato, chopped
- 1 medium cucumber, chopped
Instructions
- Fill a large stockpot with water and a generous pinch of salt. Bring to a boil. Add pasta and cook until al dente.
- Add frozen peas and corn. Bring back to boil. Cook until pasta is tender. Drain and set aside.
- Open cans of chicken, and drain, reserving 1/2 cup of the liquid. Add chicken to a bowl and flake apart any chunks.
- Add remaining ingredients, including 1/4 cup of the reserved chicken liquid and stir well.
- Add chicken mixture to hot pasta, stir well and place lid back on pot. Let sit for about 5 minutes, or until the chicken mixture has warmed up. Add more reserved chicken liquid if needed to make it creamier. Add salt and pepper to taste. Add tomato and cucumber. Enjoy immediately warm or refrigerate for a cool, refreshing meal later.
