Thursday, September 2, 2010

Chicken Salad Shells

1½ pounds prepared chicken salad
18 jumbo pasta shells, cooked, drained and cooled
½ cup seedless red grapes, halved
2/3 cup ranch salad dressing

In a large bowl, combine the chicken salad and grapes.

Spoon about 2 tablespoons of chicken salad into each pasta shell. Refrigerate until serving. Drizzle with ranch dressing before served.

(2008 Cookbook)

No comments:

Post a Comment