Creamy Lemon Chicken Salad Den & Donna

Great for a brunch or weekend lunch.

2 cups uncooked corkscrew or bowtie pasta
6 or 8 ounces lemon or lemon chiffon yogurt
1/3 cup mayonnaise or Miracle Whip
2 teaspoons lemon juice
1 teaspoon chicken flavor granulated bouillon
1 pound boneless, skinless chicken breasts (about 3 halves), cooked and diced
1 cup seedless red grapes, halved
1/2 cup sliced green onions
1/2 cup sliced celery

Cook pasta according to package directions, drain and rinse with cold water to cool. Drain well. In a small bowl, combine yogurt, mayonnaise or Miracle Whip, lemon juice and bouillon. In large bowl, combine pasta, chicken, grapes, onions and celery. Add dressing. Toss to coat. Cover and chill until serving time.

4 large servings.

Go To Previous Page