Chicken and Pasta Salad with Creamy Chamomile Dressing
Chamomile has a soft, subtle taste that sneaks up on you. Children especially love this salad.
3 Chamomile tea bags
1/4 cup white vinegar
3/4 cup light mayonnaise
1-1/2 teaspoons tarragon, fresh is preferable
1 pound pasta (any variety)
2 tablespoons olive oil
4 boneless, skinless chicken breasts
1/2 cup diced red peppers (approximately 1 small pepper, or 1/2 medium)
1/2 cup diced green peppers (1 small pepper, or 1/2 medium)
Steep the tea bags in the vinegar for 15 minutes. Squeeze out the excess liquid before discarding the bags. Mix in the mayonnaise and tarragon, and chill. Meanwhile, cook the pasta until al dente (usually 7 to 10 minutes, depending on size). Drain pasta and reserve. Heat the oil in a skillet and sauté the chicken, until is cooked through (about 10 to 15 minutes). Remove the chicken to a plate to cool. Shred the chicken. Combine the chicken, pasta, peppers, and dressing in a large bowl. Toss and chill.
Serves: 4 to 6
Preparation and Chill Time: 80 minutes