Sweet and Salty Chicken Pasta Salad

Kristin Sokol

1 bag penne pasta or whatever you like

4-6 large chicken breasts or equivalent chicken tenders

1 broccoli crown chopped

6 or so large carrots julienned or sliced

Lemon Pepper Seasoning

3/4 c. red wine vinegar

1/4 c. cooking oil

1/3 c. sugar (you may add more if it isn’t sweet enough for you)

Palm full or two of Poppy Seeds

Cook chicken in large skillet seasoning heavily with lemon pepper seasoning. When chicken is cooked, cool and chop into tiny pieces.

In a dressing carafe add red wine vinegar, oil, sugar and poppies. Shake vigorously until sugar is dissolved it should take about 3-5 minutes to dissolve.

Add chicken to drained pasta, broccoli and carrots. Toss together and with dressing. Serve cold.