Recipe: Chicken Pasta Salad

This is a cold pasta salad, perfect for warmer evenings. It is best eaten right away, as rice pasta is notorious for getting a little bit "stiff" upon setting in the fridge.

Chicken Pasta Salad

Ingredients:

13 oz can Chicken Breast

3 heaping Tblsp Mayo

1 tsp Dijon Mustard

1 tsp Hawaiian Pink Sea Salt (or any other rock salt)

1 tsp Coriander

2 Tblsp Fresh Chopped Cilantro

2 Tblsp Fresh Chopped Chives

1 pkg Tinkyada Brown Rice Spirals, cooked per package directions

Directions:

While rice pasta is cooking, combine chicken, mayo, mustard, salt, coriander, cilantro and chives in a large bowl, breaking chicken apart with a fork. After pasta is finished, drain it and rinse it with cold water until completely cooled. Add pasta to chicken mixture and blend thoroughly. This recipe is light on the salt - feel free to add more to taste.

* You can add a drained can of corn to this, or fresh asparagus spears for a little variety. Just add a little more mayo for better consistency.