(In which we attempt to answer the age-old question: “Which came first, the chicken or the egg?”)
1 jar of Dukes Mayonnaise
4 boneless chicken breasts (cubed)
4-5 celery stalks
¾ box rotini pasta
3 quarts chicken broth (non-GMO, regular or low sodium)
1 sweet Vidalia onion, if desired
1 container of cherry tomatoes
Salt and pepper to taste
Curry, if desired
Boil pasta per box directions.
Boil chicken breast cubes in chicken broth, adding salt and pepper to the water.
Hard boil the eggs, let cool and finely chop.
Split and dice celery stalks into small cubes. (I am not fond of big pieces of celery in my chicken salad.) Finely chop Vidalia onion.
Mix the pasta, chicken, mayonnaise and eggs, then add the finely chopped Vidalia onion and the grapes or curry, if desired. I don’t recommend mixing grapes and curry.
Slice cherry tomatoes in half for garnish
I like this salad because I like my chicken soft. It makes a wonderful summer meal for either lunch or dinner atop a bed of bib lettuce. For a change of pace, I like to add curry. The hotter the temperature is outside, the happier I am with this salad.
Makes 6-8 servings.