Shredded chicken salad 980

I usually just slap this together so quantities may be off slightly.....and you may want to adjust to your taste (I like it somewhat spicy)

Crunchy Cajun Chicken Pasta

Ingredients:

1 lb Chicken Tenders 1 Green Bell Pepper 1 Red Bell Pepper 1 Medium Onion 1/2 cup Celery 1 Pint Grape Tomatoes 12 oz Pasta (Seashells or Bowtie works well) 1 Cube Chicken Bullion 1 Tbsp + 1 tsp Creole Seasoning 1 tsp Garlic Salt 1 tsp Fresh Ground Pepper 1/2 cup Mayonnaise

As an option I sometimes add 1 or 2 Jalapeno's to the mix.

Directions:

Dice all the veggies and set aside. Mix 1Tbsp Creole Seasoning, Garlic Salt, Pepper and Mayo thoroughly and place in fridge until later.

Put Chicken Tenders, Bullion and 1tsp Creole Seasoning to 3-4 quarts water in a saucepan and bring to a boil. Cook chicken until done (10 minutes or so, depending on thickness). Remove chicken to a plate to cool and shred once cool. Bring the water mixture back to a boil and cook pasta to desired doneness (I like it al dente) then drain immediately and chill if you have time.

Mix together all remaining ingredients and serve warm or cold. Personally, I like it better cold and even better the 2nd or 3rd day after the flavors get a chance to mingle a little while.

Keith

PS: also do a more traditional chicken salad using chicken, diced...... hard-boiled egg, apples, grapes, celery, sliced almonds and a few tablespoons of the chicken broth and mayo S&P & Paprika to bind it all together.