Another great recipe from Josi Kilpack's culinary mystery series. This one from the book "Key Lime Pie". Out of all of the recipes, this is one that made my mouth water from the very first day I read about it...YEARS ago...and I JUST got around to making it. I made a few "adjustments" to suit my current dietary needs which I'll notate below. Here you go!
Ingredients:
2 cups mayonnaise (I used 2 cups vanilla greek yogurt)
1 teaspoon minced garlic
1/2 teaspoon celery seed
1/2 cup honey (I used 1/2 cup agave nectar)
1 teaspoon salt
1/2 teaspoon pepper
2-3 chicken breasts, diced *
1 (16-oz) package tri-colored pasta (Rotini, wacky mac, penne, etc.)
2 (15-oz) cans mandarin oranges, drained (Shawn likes fresh mangoes, for a more tropical taste) (I used fresh mango...HIGHLY recommended!!)
1/4 lb. sugar snap peas, sliced diagonally
1/2 cup chopped green onions
Chow mein noodles (I skipped these entirely, but I imagine they would be fabulous)
In a medium-sized bowl, mix the mayonnaise, minced garlic, celery seed, honey, salt, and pepper together. Cover and place in the refrigerator. Cook the chicken in a pan, then dice and place in a large bowl. While the chicken is cooking, cook the pasta, then drain and add to chicken. Add the mandarin oranges, sugar snap peas, green onions, and mayonnaise sauce (greek yogurt sauce) to the bowl. Gently mix together until everything is covered with the sauce. Refrigerate for one hour before serving. Top with chow mein noodles.
Serves 12.
*Can use canned chicken in a pinch.
If you go ahead and use the greek yogurt in place of the mayo, don't refrigerate first. I did and it soaked in to the pasta and was dry, but it was sooo good at the very beginning. That, or make extra sauce to serve on the side after refrigeration. Either way, I think you'll like this one. I know I did and without trying to sound entirely selfish, that's what it is all about. :)
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