Poppy Seed Chicken and Pasta Salad

Hi, all! I was way too exhausted to post last night, sorry about that. I'm all rested up now though and ready to post the promised recipe!

Poppy Seed Chicken and Pasta Salad

1 1/3 cups uncooked spiral pasta

2 boneless skinless chicken breasts

1/2 cup slivered almonds, toasted

1/4 cup finely chopped onion

1/4 cup dried cranberries

1/4 cup chopped celery

1/2 cup bottled poppy seed salad dressing

Boil chicken breasts until done. Set aside to cool and then shred. Cook pasta according to package directions. I use the stock from my boiled chicken as the cooking liquid in order to add a little more flavor. Rinse pasta in cool water and drain well. Combine first 6 ingredients and mix well. Drizzle dressing over top and toss to coat. Chill until serving.

This makes 4 lunches for me, or probably one meal for 2 (with a little left over).

If you decide to use it as lunches you may want to add a bit more dressing (just a squirt) on the 3rd and 4th days. I always divide it up into 4 storage containers ahead of time.

Also, a tip on the almonds. I just toast mine in the microwave. I spread them out in a single layer on ceramic or glass plate (DON'T USE PAPER!) and micro for about 2 minutes. Stir and then micro again for 1:30. Keep stirring and microwaving until they are to your liking. Be careful though, it's a fine line between toasted and burned! It usually only takes me the 2 rounds to get them where I want them, but all microwaves are different.

You may see what looks like burned spots on your plate. Don't be concerned. That is just the oil from the almonds. If you run water over the plate when you are done it washes right off.

I hope everyone enjoys their weekend and some yummy food!