Ingredients:
1 box of elbow pasta (also works with other pasta shapes : )
Rotisserie chicken (I prefer the breast of this recipe)
3 1/2 cups of mayonnaise
1/4 cup of Dijon mustard (if you love mustard you will love 1/2 cup: )
1 tsp of thyme (fresh or dry)
1/2 tsp white pepper
1 green onion
Optional- 1 tsp garlic & herb Kinder’s seasoning
Instructions:
Cook the Elbow pasta in a pot of salted water for 8 minutes (3 minutes longer than recommended). Drain and set aside.
In a large mixing bowl, combine mayonnaise, Dijon mustard, fresh thyme, white pepper, kinder seasoning, and apple cider vinegar (if using). Mix well.
Remove the skin from the rotisserie chicken and shred the chicken breast into small pieces. Add the shredded chicken to the mayonnaise mixture.
Add the cooked pasta to the chicken and dressing mixture. Mix thoroughly until the pasta is well coated with the dressing.
Refrigerate the salad for a minimum of 3 hours to allow the flavors to meld.
Serve chilled and enjoy!
Tips:
-For best results, reserve half a cup of the dressing if making the salad in advance and add it just before serving to maintain a creamy texture. Remember to
-Save the chicken carcass to make chicken broth. Enjoy! Buen provecho!
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