SPAGHETTI PICNIC SALAD
 
1 to 2 lb.  boneless chicken breast or thighs, skinned and cut into strips
1/2 cup  Red Salsa
1-1/4 tsp  seasoned salt, divided
2 Tbsp  vegetable oil
1 lb.  pkg. spaghetti, broken in half, uncooked
2   16 oz.) cans pinto or kidney beans, drained
1 large  tomato, seeded and chopped
1/2 cup  sliced green onions
1/2 cup  sliced pitted ripe olives
1/2 cup  shredded Cheddar cheese
1/2 cup  shredded Monterey Jack cheese
1-1/4 cup  sour cream
1/3 to 1/2 cup  Red Salsa
3 cup  torn lettuce
2   crushed Nacho chips
 
In medium bowl, combine chicken, 1/2 salsa and 1/4 teaspoon seasoned salt; 
mix well. Marinate in refrigerator 1 hour. In medium skillet, heat oil. 
Add chicken mixture. Cook until chicken is cooked through; cool slightly. 
Prepare spaghetti according to package directions; drain. In large bowl, 
combine spaghetti and chicken mixture; toss to coat. In small bowl, blend 
sour cream, 1/2 cup Salsa and remaining 1 teaspoon seasoned salt. Add 
spaghetti mixture; toss to coat. Cover; chill thoroughly. Before serving, 
add lettuce; toss to mix. Serve on lettuce lined platter topped with Nacho 
chips. Refrigerate leftovers. 
 
 
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(ID: 80949) Mirror: rec.food.recipes: Sun, Aug 4, 2002


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