Black Bean Chicken Salad


1 package 8 oz dry pasta bows,cooked
1 can(4oz) whole mild green chilies, drained and chopped
1 cucumber, peeled and cubed
1 onion, coarsely chopped
1 garlic clove, minced
3 chicken breast, boneless and skinned, cooked and sliced into strips
2 celery stalks, sliced thin
1 red sweet bell pepper, coarse chopped
16 oz can black beans, drained
6 oz sharp cheddar cheese, shredded
3 tablespoons snipped parsley
1/4 teaspoon ground black pepper
2 bottles of Ranch with peppercorns, Creamy Italian , Bleu cheese, Catalina or Russian dressing
1/4 cup sliced green stuffed olives (optional)
1/2 cup chopped peanuts or cashews(optional)


Mix The chicken strips with 1/2 bottle of dressing and green chilis, garlic and let marinate at least an hour. Mix the pasta with remaining 1/2 bottle of dressing, onion and and let marinate at least an hour. Mix chicken and pasta together. Add in all remaining ingredients. Toss together gently and put into Fridge till chilled or covered with pastic wrap over night. Pasta soaks up the liquid, you may want to add a little more salad dressing or serve it on the side for individual use. It is a hearty luncheon or dinner meal with or without crusty bread. I like warm pita bread with this. Toasted Pita: Cut in half and then in half again so you have 4 single pieces from one pita bread. Brush one side with melted butter and sprinkle on garlic or onion powder if you like. Spread on baking sheet and put in to hot oven and toast till slightly browned, but do not burn.

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