Chicken-Fusilli
Salad
with
Tropical
Fruit
Dressing
-
yield
1
serving
4
qt
water
8
oz
fusilli
1
cup
juice
packed
pineapple
chunks,
with
1/4
cup
juice
reserved
1/2
cup
mayonaise
2
tsp
brown
sugar
1
tsp
curry
powder
1
cup
drained,
juice
packed
madarin
orange
sections
2
cooked
skinless
chicken
breasts
cutlets,
about
4
ounces
each,
cut
into
thin
strips
1/2
cup
chopped
green
bell
pepper
2
scallions,
chopped
Pasta
twists
are
tossed
with
chicken,
mandarin
oranges,
pineapple
chunks,
and
green
bell
pepper
in
a
pineapple-curry
dressing.
Yeild
4
servings.
Bring
water
to
a
rapid
boil
in
a
large,
covered
pot.
Slowly
stir
in
pasta.
return
water
to
a
boil.
Stir
pasta
with
a
long
handled
wooden
fork
to
prevent
it
from
sticking
together.
Follow
cooking
time
recommendations
on
package.
Pasta
should
be
cooked
through
but
still
firm.
Check
for
doneness
by
biting
into
a
piece
of
pasta
rinsed
in
cold
water.
Drain
cooked
pasta
in
a
colander
in
the
sink.
alow
to
cool
to
room
temperature.
Combine
reserved
pineapple
juice,
mayonnaise,
brown
sugar
and
curry
powder
in
a
large
bowl.
Stir
in
fusilli,
pineapple
chunks,
mandarin
oranges,
chicken,
green
bell
pepper
and
scallions
and
mix
well.
Chill
for
1
hour
before
serving.
Submitted By (Miki)
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