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(OZ) CHICKEN CARBONARA SALAD Recipe

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     (OZ) CHICKEN CARBONARA SALAD

Category   Entrees - Maindishes
Sub Category   None
Servings   8
Preptime   40 minutes

Ingredients
1 Lg Boneless Skinless CHICKEN BREAST
3/4-1 lb Thick-Sliced BACON
2 Cups TRI-COLOR ROTINI
6 oz CHERRY TOMATOES - halved
1/2 med CUCUMBER - peeled,quartered, & sliced
1/2 sm RED ONION -chopped
16 oz BUTTERMILK RANCH (Ken's Steakhouse or Kraft)
Coarse Ground BLACK PEPPER (to taste)
SALT (to taste)
 
LEAF LETTUCE

Instructions
Pan-fry chicken breast in a little oil until done, about 10 minutes per side. Meanwhile, slow-fry bacon.
Boil pasta about 10 minutes, drain and rinse in cool water. Prepare tomatoes, cucumber, and onion as stated, then mix into cooled pasta along with buttermilk ranch.
Break or chop bacon into chunks. Cube chicken, then salt and pepper the cubes. Add these when cool and mix. Taste and add additional salt and pepper if needed.
Chill several hours and serve on beds of leaf lettuce.
Serving Suggestions
ALTERNATIVE - Omit pasta, line sub rolls with lettuce, add chilled mixture.


Originally Submitted
9/1/2010





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