1/2 cup Mayonnaise or salad dressing
1/3 cup Water
1 tbsp Bottled barbecue or chili
Sauce
1 1/2 tsp Freeze-dried chives, crumble
1/4 tsp Garlic powder
1/4 tsp Pepper
1 lb Skinless boneless chicken
Breast halves
2 cup Pasta twists (rotini) (to 3)
6 slice Bacon
2 cup Boston, romain, iceberg
Lettuce, torn, in bite-size
Pieces (to 3 cups)
1 large Tomato, seeded - coarsely chopped
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Recipe by: Woman's Day Magazine/Bobb1744 Mix salad dressing with water, barbecue sauce, vinegar, chives, garlic powd and pepper in a large salad bowl until blended. Put chicken breast halves i 6 quart pot. Add just enough water to cover. Bring to a boil. reduce heat t Low and simmer for 8-10 minutes. until chicken is no longer pin in center. Remove with tongs or a slotted spoon to cutting board to cool . Add enough water to poaching liquid in pot to cook pasta, total 4 quarts. Bring to a boil and add pasta. Cook for 9 minutes or until crisp. Drain on paper towel Cut in small pieces. Add hot pasta to dressing in salad bowl. Toss to coat. Cut chicken into bite-size pieces. Add to salad bowl along with bacon, lettuce and tomatoes. Toss gently to mix. Serve at room teperature or chill
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