Triple 'P' Salad
photo by flower7
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
4-5
ingredients
- 6 cups cooked pasta
- 2 cups cubed cooked chicken or 2 cups cooked turkey
- 1⁄2 cup chopped pickle
- 1 1⁄2 cups mayonnaise
- 2 tablespoons Catalina dressing
- 2 teaspoons dill weed
- 1 1⁄2 cups grated cheese
directions
- Mix mayo and Catalina dressing first, then add dill.
- Add sauce to noodles, mix thoroughly, then add the rest and mix till all is well coated.
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Reviews
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I used this recipe for a guide but changed up the amounts a bit. I used just under 2 cups (uncooked measurement) pasta and shredded leftover rotisserie chicken (white meat only - about 3 cups total). For the pickle, I used drained dill relish and I added some green onion and bell pepper for extra veg. I cut the mayo to 3/4 cup and rather than purchase an entire bottle of Catalina for 2 Tbsp, I looked up a recipe and cut it down to as close to 2 Tbsp as I could get (recipe #33561). For the cheese I used sharp cheddar and only used 3 ounces (what I had on hand). The resulting recipe was SUPER tasty! I will definitely make this one again, when I have leftover rotisserie chicken to use. Thanks for sharing! ~June 6, 2011. Update: Made again the same way as I did before but with 4 oz Monterey jack cheese - still delish! Thanks again!
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This reminds me of a recipe my brother always brings to summer parties! Only he uses acini de pepi pasta...and we call it frog-eye salad (I know, that sounds SO appetizing!) ... and his doesn't have any meat in it. I didn't have Catalina dressing, used "Western" instead (sweet and tangy). I used the meat picked off the turkey carcass after Thanksgiving---kind of like recycling--with FooD! Yum! Will keep this handy to make in the summer time, as it just seems like a SUMMER salad! . . . Made for *Party 2009* . . .
RECIPE SUBMITTED BY
Lori Alcorn
Winnipeg, Manitoba
I live in Winnipeg, married going on 7 years now, and working on making a menu for us with more variety but that is also simple to make after working a 8+ hr day.