This salad is perfect for BBQ’s and gatherings because it is a bit unexpected but Oh-So good! I love mixing it up on a Sunday and having it for lunches the following week. The best part, you can adjust the heat to suit your needs.
You will need:
1 pound of pasta (I use the Rotini cut because it is a hearty noodle and holds the dressing really well between the spirals)
2-3 boneless, skinless chicken breasts boiled and cubed.
4 oz of blue cheese crumbles
15 oz bottle of Blue Cheese Dressing (I like using Wish Bone’s Extra Chunky)
1/4-1/2 cup of Franks Hot Sauce
2 cups of celery (optional)
1 cup of sliced carrots (optional)
Begin by boiling noodles and draining, allowing to cool to room temperature. I like to drizzle a small amount of EVOO over the noodles to prevent them from sticking together while cooling).
While pasta is boiling, boil 2 or 3 chicken breasts until done and then cube. Allowing to cool.
Mix together the entire container of Blue Cheese dressing (15 fluid ounces), and the Franks Hot Sauce. I like mine with a little more hot sauce, but feel free to use 1/4 cup.
Mix together dressing mixture and stir in pasta and chicken. If you wish to add vegetables (celery and carrots) add them in and stir well, coating everything with the blue cheese mixture. Top with blue cheese crumbles.
Serve and enjoy!