Meals Matter

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Contributed By: DCC
North Dakota Wheat Commission

It's a carnival of protein, pasta and delightful tastes and textures!

Ingredients

1 1/4 cups Prepared buttermilk salad dressing

1/2 cup Mayonnaise

3 tbsp Half-and-half

2 tsp (or slightly less) Beau Monde seasoning

1 tsp Salt

1/2 tsp Pepper

2 pounds Chicken breasts, boned, skinned, cooked and cubed

10 ounces Uncooked semolina medium shell macaroni, cooked, rinsed, drained and cooled

3 cups Diced celery

1 1/2 cups Seedless green grapes, cut lengthwise into halves

1 package (12 ounces) slivered almonds, reserve 1 tablespoon for garnsih

2 cans (2 1/4 ounces each) sliced water chestnuts, drained

1/2 cup Chopped onion

Lettuce leaves

Parsley, optional

Sliced star fruit, optional

Cantaloupe slices

Preparation

For dressing, combine salad dressing, mayonnaise, half-and-half, seasoning, salt and pepper in a small bowl; blend well. Cover; refrigerate overnight to blend flavors.

Combine chicken, shells, celery, grapes, almonds, water chestnuts and onion in large bowl. Pour dressing mixture over salad; toss gently to coat. Serve on lettuce. Garnish with reserved almonds, parsley and star fruit. Serve with cantaloupe slices.

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