Red, White and Blue Pasta Salad
16 ounces pasta
1-1/2 cups Italian dressing
10 ounces chicken (chopped)
1 cup celery (chopped)
1 pint blueberries
1 cup red bell pepper (chopped)
1/4 cup parsley (chopped)
1 onion (chopped)
2 ounces blue cheese (crumbled)
salt and pepper (to taste)
Prepare pasta according to package directions. Drain and rinse pasta in cold water.
In a large serving bowl combine pasta, chicken, celery, blueberries, red pepper, parsley, and onion. Stir to combine.
Pour dressing over entire mixture and toss until coated.
Sprinkle blue cheese on top. Cover and refrigerate until ready to serve.
Red, White and Blue salad
5 ounces mixed baby lettuces
4 ounces feta cheese, crumbled (1 cup)
1 cup sliced strawberries
1 cup blueberries
12 ounces cooked chicken breast, sliced
1/2 cup light honey Dijon dressing
1/4 cup chopped pecans
In a large bowl, toss the lettuce, feta, strawberries, blueberries, and chicken. Add the dressing and toss gently to coat all of the ingredients. Divide the salad among four large serving plates or bowls and sprinkle the top of each with 1 tablespoon pecans for garnish. Serve immediately.