Dr. Bob’s Chicken Pasta Salad
Dr. Bob “Approved” tip from Debbie, “I usually use cooked chicken breasts or skinless thighs. Cut into bite-sized pieces.”
Use gluten-free pasta of your choice such as brown rice pasta.
2 cups cooked, chopped chicken (we prefer dark meat which is juicier, however, we tend to use any previously cooked chicken in this recipe)
1/2- cup of crisped turkey bacon
1/4- cup chopped green olives (with pimentos)
1/4- cup chopped celery
1/4- cup chopped carrots
1/4- cup chopped red onion
1- cup sundried tomatoes, chopped
One avocado, chopped
2 or 3 hard boiled eggs, chopped
Fresh herbs to taste-chives, dill, parsley, and basil
Safflower Mayonnaise-Add based on your ‘creamy’ preference
Celtic Sea Salt to taste
Mix all the ingredients together and put in refrigerator for about an hour. Serve over romaine lettuce with a glass of iced tea! Also, great for packing picnic lunches!