Sunday, July 26, 2015

Chicken Pasta Salad

Thursday, I found something on my desk. My new boss, Karen, had presented me with a Heirloom Striped German Tomato from her garden. What a marvelous gift! Was a tomato or a squash? Such a strange shape and wonderful colors.

I was intrigued and could hardly wait to research and learn more about it. You have probably noticed how important learning is to me. Almost as important as serving! Among other things, it made me think about gifts:
The Gift of a Gift
is in the Giving
Allow someone to give to you

You'll find Your prize shine
From Their eyes
True joy springs forth anew.

That said, lets find a great unique recipe to feature this interesting food stuff. The tomato has a unique taste, however most references found in recipes proved to be basic, only with more taste. This lead to the creation of a Chicken Pasta Salad that would highlight any tomato taste.
Just imagine the impression this will make at any summer gathering! Even if you are not fortunate enough to have one of these wonderful tomatoes. You can explore and enjoy the gift found in giving.

2 12.5oz. cans cooked chicken (white meat)*
2 cups corkscrew-shaped pasta
1 cup low fat mayonnaise
2 5oz plain low-fat Greek style yogurt
1 small red onion
2 tablespoons mustard
1 tablespoon vinegar
2 stalks celery, sliced (about 1 cup)
½ cup dried cranberries

1 LARGE tomato! (German Striped Heirloom, if you have it!)
Dry toast points

*you can also use any leftovers of white meat about 1 lbs.

Put the water on to boil for the pasta. Wash and slice the celery. Dice the red onion.

Cook the pasta according to the package using the shortest time. Drain and let cool.

In a medium bowl, blend 1 container of non-fat, plain Greek style yogurt with the low fat mayonnaise. Stir in the mustard, vinegar, red onion and celery. Whisk this with a fork until nicely incorporated. Taste and adjust with any salt and pepper to your liking.

In a large bowl of cooked pasta, stir in the chicken and the dressing mix. Sprinkle in the dried cranberries and toss through. 

Seal this and place in refrigerator for at least 4 hours or better, overnight.

When ready to serve:
Rinse and dry the tomato and slice into 1 inch thick slices, one per plate.
Cut the slice into 6 wedges (like you would a pizza). Then pull them out to the edge of the plate.

Toast the bread for the toast points.
Uncover the chicken pasta salad and stir in the 2nd container of yogurt.

Serve a nice sized mound on each plate inside of the tomato crown!

If you like, sprinkle some grated cheese on top, but it is not necessary. Your plate is already loaded with more than enough taste.

Place the toast points on a common platter between you and enjoy a unique, cool summer taste treat.

This recipe may easily be doubled.

For our song today:

Hope you enjoy!

Serving my Master with all I have!


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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