Recipe - Fusilli-Chicken Salad With Tropical Fruit Dressing

4 qt Water
8 ounce Fusilli
1 cup Juice packed pineapple
chunks; with One fourth cup juice
reserved
One half cup Non fat mayonaise
2 teaspoon Brown sugar
1 teaspoon Curry powder
1 cup Drained; juice packed
madarin orange sections
2 Cooked skinless chicken
breasts cutlets; about 4
ounces each, cut into thin
strips
One half cup Chopped green bell pepper
2 Scallions; chopped

From: Bulldogfla Bulldogfla@aol.com

Pasta twists are tossed with chicken, mandarin oranges, pineapple chunks,
and green bell pepper in a pineapplecurry dressing. Yeild 4 servings.

Bring water to a rapid boil in a large, covered pot. Slowly stir in pasta.
return water to a boil. Stir pasta with a long handled wooden fork to
prevent it from sticking together. Follow cooking time recommendations on
package. Pasta should be cooked through but still firm. Check for doneness
by biting into a piece of pasta rinsed in cold water. Drain cooked pasta in
a colander in the sink. alow to cool to room temperature.

Combine reserved pineapple juice, mayonnaise, brown sugar and curry powder
in a large bowl.

Stir in fusilli, pineapple chunks, mandarin oranges, chicken, green bell
pepper and scallions and mix well. Chill for 1 hour before serving.

Posted to recipeludigest by jeryder@juno.com on Mar 10, 1998