Thursday, May 12, 2011

Pearly Shell Chicken Salad

My cousin, Margaret Tatem Kinzel, first showed me this recipe as she was preparing for a Young Single Adult activity at the church on Carter Hill Road in Montgomery.  It's a beautiful salad and I have received so many compliments on it.  It's prettier with red grapes.  I like to pair it with my Bread for Beginners Rolls.

Pearly Shell Chicken Salad Print Recipe
3 c. chicken, cooked and chopped
1 t. celery salt
1 t. pepper
1 t. salt
1 t. onion powder
1 t. garlic powder
1/2 (16-oz.) box med. shell pasta
1 lg. bunch purple grapes, halved
2-3 green onions, sliced (more if desired)
1 sm. can pineapple tid-bits
1/2 c. or  more mayonnaise (as desired)
Bring to a boil 3-4 chicken breast halves in a Dutch oven, seasoned with next five ingredients.  When chicken comes to a boil, lower heat and simmer for 1 hour.  

Remove chicken from Dutch oven and bring the broth to a boil again (if necessary, add more water).  Pour 1/2 box of shell pasta into boiling water and boil for 2 minutes, stirring occasionally.  Remove from heat, stir and cover.  Let the pasta sit for 10 minutes.  Immediately drain pasta and gently rinse in cool, running water.  

As pasta is draining in sink, go ahead and pour out pineapple tidbits over the pasta to help flavor the pasta.  Gently shake the colander and let the pasta and pineapple drain in the sink.  Place well-drained and cooled pasta and pineapple into a large bowl.  Meanwhile, as the pasta is cooking, chop cooled chicken, and slice grapes and onions; add to the pineapple and pasta bowl.  Gently stir in mayonnaise.  Salt and pepper as desired.
Pearly Shell Chicken Salad

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