Well, I caught up. Now off to bed.
Before I go I will do the post a recipe if you talk about food. A great summer dish we used to get at the ranch for lunch that stayed with you without slowing you down in the South Texas sun.
You will likely want to half this, but hear it is.
Leftover chicken and pasta salad.
The original called for several (4-6) leftover chicken breast. I usually use leftovers from a rotisserie chicken or whatever chicken I have chopped up or pulled apart into chunks.
1 box or regular and one box of garden rotini pasta
One bag of peas
One or two bags of California vegetables
1 bottle of buttermilk ranch dressing
Paprika and pepper to taste
Garlic optional (not around here garlic is one of the food groups)
It can be server with the noodles still warm or make it ahead and serve it chilled.
Chunk the chicken. Boil the pasta adding the frozen vegetables the last minute or so. Just long enough to thaw, but not cook them. Strain the pasta. Mix the pasta and the other ingredients in a large bowl (or just the pot you cooked the noodles in after draining them). Serve then or chilled.
For those of you who are from other places California vegetables are a sixteen ounce bag of a frozen mix of chunky broccoli, cauliflower, and carrots slices. You can choose your veggies.
Good night everyone. For those of you across the pond have a great day!
@Akrnaf2Would this be kosher?
You should change the dressing to somthing without milk products, or change the chicken to chunk of some nice fish.