Lite Buffalo Chicken Pasta Salad

Name: Lite Buffalo Chicken Pasta Salad
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 16 cups, 16 serving(s)
Ingredients: 1 lb rotini pasta, cooked according to package directions for al-dente and cooled (or farfalle or other medium sized pasta); 2 carrots, peeled and shredded; 4 -5 celery ribs, diced; 4 -5 green onions, diced (use all but the toughest of the dark green leaves); 1 cup light bleu cheese salad dressing; 1 cup light ranch salad dressing; 3 tablespoons hot sauce (preferably Frank's, and have more to add to taste); 2 lbs chicken breasts, poached and shredded (rotisserie works well!)

Submitted by Raquel Grinnell

"There are lots of buffalo chicken pasta salad recipes out there, and as wonderful as they are and SO great to take to a BBQ or cookout, the fat content is outrageous! This is my version, lightened up a bit. Cooking time is cooling time."

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Ready In:: 1hr 15mins
Ingredients:: 8
Yields:: 16 cups
Serves:: 16

ingredients

1 lb rotini pasta, cooked according to package directions for al-dente and cooled (or farfalle or other medium sized pasta)
2 carrots, peeled and shredded
4 -5 celery ribs, diced
4 -5 green onions, diced (use all but the toughest of the dark green leaves)
1 cup light bleu cheese salad dressing
1 cup light ranch salad dressing
3 tablespoons hot sauce (preferably Frank's, and have more to add to taste)
2 lbs chicken breasts, poached and shredded (rotisserie works well!)

directions

Combine all ingredients and toss to coat thoroughly with dressing. Taste and add hot sauce as preferred for more heat, stirring in well. Refrigerate until cold, at least 45 minutes, and serve.

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RECIPE SUBMITTED BY

Raquel Grinnell

Crownsville, Maryland

I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"

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