Sometimes things “hit me” at random times. Like in the shower or while driving. This recipe was born one day while I was driving to work and dreaming of warmer weather. I made a few notes on my phone (thanks to talk-to-text) and ended up with this great spin-off of a deli classic. It has a great balance of fresh and crunchy mixed with the creamy dressing and avocado. This are finally starting to warm up a little here in my neck of the woods, and I think this Chicken Club Pasta Salad will be one of the first things you’ll want to make as Spring finally arrives. ~Kathy
2 c. cellentani (cork screw shaped) pasta, uncooked (whole wheat for lower point option noted in WW info.)
2 c. cooked, diced chicken breast
5 slices center cut bacon, cooked
4 T dill pickles, chopped fine
2 T purple onion, chopped fine
1/3 c. cherry or grape tomatoes, quartered
2 c. chopped napa cabbage
1 avocado, diced
½ c. plus 1 T light miracle whip
1 T mustard
2 to 3 T 1% milk
1/8 tsp salt
¼ tsp garlic powder
Dash of each of the following: onion powder; black pepper; and paprika
Cook pasta in salted water, according to package directions. Drain, rinse and set aside to allow to cool.
Once the noodles are completely cooled, transfer them to a large mixing bowl. Add chicken, bacon, pickles and onion. Toss to mix. Add tomatoes and napa cabbage. Toss gently to combine.
In a small bowl, whisk together miracle whip, mustard, milk and seasonings. Add more milk if needed. It should be a slightly thick mixture. Pour over the pasta mixture and stir to coat.
Add avocado and gently mix to coat, trying not to smash the diced avocado.
Allow to chill for one hour. Serve alone or with your favorite crackers or toasted bread.
WW Info.: Makes about 6 cups. Each serving is 11 Points on the WW Blue Plan, 11 on Purple Plan, and 12 on Green Plan. For a far smaller point tally, on purple, using whole wheat pasta drops it to just 4 points!