Buffalo Chicken Pasta Salad
The English Kitchen
The English Kitchen
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Ingredients

  • 230 g of ridged pasta (2 cups)
  • (Cook to al dente and then rinse well and chill)
  • 2 chicken breasts, plached and then shredded
  • 4 stalks of celery, trimmed, destringed and finely chopped
  • 2 spring onions, trimmed and chopped
  • 1 large carrot, peeled and grated
  • 110 g of bottled ranch dressing (1/2 cup)
  • 2 TBS hot sauce
  • 2 TBS crumbled blue cheese for the dressing

Instructions

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