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<blockquote data-quote="moreluck" data-source="post: 595044" data-attributes="member: 1246">Wagon Wheel Chicken Salad &nbsp;4 cups shredded roasted chicken breast 1 pint grape tomatoes, halved 1 (10 ounce) package frozen green peas, thawed 2 stalks celery, chopped 1/4 cup chopped green onions 3 cups wagon wheel macaroni 1 tablespoon extra virgin olive oil 1/2 cup freshly grated parmesan cheese &nbsp;Dressing&nbsp;1/4 cup red wine vinegar 1 teaspoon Dijon mustard 2 garlic cloves, minced 1/2 teaspoon saltfresh ground black pepper &nbsp;1/2 cup extra virgin olive oil
<ol>
<li data-xf-list-type="ol">Add the shredded chicken to a large bowl.</li>
<li data-xf-list-type="ol">Add in the tomatoes, peas, celery, and green onion (if not serving immediately, add the peas just before serving).</li>
<li data-xf-list-type="ol">Cook pasta per package directions; drain pasta and toss with oil.</li>
<li data-xf-list-type="ol">Add parmesan to the pasta; toss to coat.</li>
<li data-xf-list-type="ol">When the pasta is cooled to room temperature, add it to the chicken mixture.</li>
<li data-xf-list-type="ol">To make the dressing: whisk the vinegar, mustard, garlic, salt, and pepper together in a small bowl.</li>
<li data-xf-list-type="ol">Add in the olive oil, whisking until it is incorporated.</li>
<li data-xf-list-type="ol">Pour the dressing over the salad; toss gently but thoroughly.</li>
<li data-xf-list-type="ol">Cover and refrigerate for up to 8 hours; serve chilled.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 595044, member: 1246"] Wagon Wheel Chicken Salad 4 cups shredded roasted chicken breast 1 pint grape tomatoes, halved 1 (10 ounce) package frozen green peas, thawed 2 stalks celery, chopped 1/4 cup chopped green onions 3 cups wagon wheel macaroni 1 tablespoon extra virgin olive oil 1/2 cup freshly grated parmesan cheese Dressing 1/4 cup red wine vinegar 1 teaspoon Dijon mustard 2 garlic cloves, minced 1/2 teaspoon salt fresh ground black pepper 1/2 cup extra virgin olive oil[LIST=1] [*]Add the shredded chicken to a large bowl. [*]Add in the tomatoes, peas, celery, and green onion (if not serving immediately, add the peas just before serving). [*]Cook pasta per package directions; drain pasta and toss with oil. [*]Add parmesan to the pasta; toss to coat. [*]When the pasta is cooled to room temperature, add it to the chicken mixture. [*]To make the dressing: whisk the vinegar, mustard, garlic, salt, and pepper together in a small bowl. [*]Add in the olive oil, whisking until it is incorporated. [*]Pour the dressing over the salad; toss gently but thoroughly. [*]Cover and refrigerate for up to 8 hours; serve chilled. [/LIST] [/QUOTE]

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