1 ripe pear
½ large Vidalia onion
1 large can of chunk chicken in water
1 box pasta of your choice
Several handfuls each: dried cranberries or mixed raisins, pine nuts
Mayo
Sweet honey mustard
Note: Don’t get all uptight about the ratios. It’s not rocket surgery, it’s chicken salad. Just throw some stuff on in!
Set the pasta to boil. Toast a single layer of pine nuts in a pan over medium heat. Flip to turn, don’t stir! Peel and chop your pear and onion, and chuck them in a large bowl with several handfuls of dried fruits and your toasted nuts, and the drained chicken.* Dollop in a generous amount (more than you think you’ll need- the pasta will stretch it out) of mayo and honey mustard. Stir to distribute.
When the pasta is finished, rinse with cold water to stop it cooking. Drain thoroughly. Add it to the other stuff and stir until combined. Salt to taste, and pepper too, if you’re that way.
*I like to drain the canned chicken over my cooled, drained pasta to get a little more flavor bang for my chicken buck.
