This is a fantastic substitute for simple fruit or sugary snacks. tortilla chips made from many grains or those with cinnamon and sugar might be used.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (12 ounce) package gluten-free elbow pasta
- 1 cup mayonnaise (such as Best Foods®)
- 2 tablespoons chipotle ranch dressing (such as Wish-Bone®)
- 2 (10 ounce) cans chicken breast, drained
- ½ cup chopped green onions
- 1 (4 ounce) can sliced mushrooms, drained
- 1 (3.8 ounce) can sliced black olives, drained
- 1 tablespoon celery seed
- 1 tablespoon dill
- 1 teaspoon onion powder
- 1 teaspoon ground thyme
- 1 pint grape tomatoes
Instructions
- Bring a large pot of lightly salted water to a boil. Add elbow pasta to the boiling water and cook, stirring for the first 2 minutes and occasionally thereafter, until tender yet firm to the bite, about 8 minutes total or according to package directions. Drain and rinse with cold water to stop cooking. Transfer to a large bowl.
- Spread 1/4 cup mayonnaise on top of the cooked pasta and add chipotle ranch dressing. Mix throughout to keep pasta from sticking. Add chicken breast meat, green onions, mushrooms, olives, celery seed, dill, onion powder, and thyme. Gently stir together with the pasta. Add remaining mayonnaise to desired consistency. Add grape tomatoes and mix gently, being careful not to break any. Refrigerate until chilled, about 30 minutes.
Nutrition Facts
| Calories | 518 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 2 g |
| Protein | 20 g |
| Saturated Fat | 5 g |
| Sodium | 729 mg |
| Sugars | 1 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |