Recipe - Quick Chicken Pasta Salad

VINAIGRETTE
2 tablespoon Balsamic vinegar
One half teaspoon Dijon mustard
One fourth cup Olive oil

SALAD
One half pound Pasta; bowties, cooked
4 cup Chicken/turkey; cooked and
shredded
4 Tomatoes;plum, cut into 8
pieces ea
One fourth cup Parsley; chopped
One fourth pound Green beans; cooked, cut up

1: In a large bowl, mix the vinegar and mustard; slowly whisk in olive oil
and continue whisking until is slightly thick.

2: Add pasta, chicke/turkey, tomatoes and parsely; toss together and add
green beans.

NOTES : This is also very good with Italian dressing. I keep cooked chicken
or turkey frozen most of the time. you can then throw this together very
quickly when unexpected dinner guests arrive. In an emergency, I have used
drained can tomatoes. This salad is great hot or cold, and is actually
better the next day.
Posted to TNT Recipes Digest, Vol 01, Nr 953 by cam94@juno.com (Carole A
Moran) on Jan 20, 1998