Put chicken in a 6-quart pot. Add just enough water to cover. Bring to a boil, reduce heat to low and simmer 8 to 10 minutes, until chicken is no longer pink in the center. Remove with tongs or a slotted spoon to a cutting board and cool. Reserve cooking liquid and set aside. Mix mayonnaise, water, barbecue sauce, vinegar, chives, garlic powder and pepper in a large salad bowl until blended. Add enough water to the poaching liquid in pot to cook pasta (you need about 4 quarts). Bring to a boil. Add pasta and cook 9 minutes or until firm-tender. Drain well. While pasta boils, cook bacon in a skillet (or microwave) until crisp. Drain on paper towels. Cut into small pieces. Add hot pasta to the dressing in the salad bowl and toss to mix and coat. Cut chicken into bite-size pieces and add to the salad bowl, along with the bacon, lettuce and tomato. Toss gently to mix. Serve warm. Recipe by: The Sacramento Bee 8/20/97 Posted to MC-Recipe Digest V1 #777 by Crane Walden
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|Serving Size: 1 Serving (281g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 390 (54%)|
|Amt Per Serving||% DV|
|Total Fat 43.3g||58 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 14.9g|
|Polyunsanturated Fat 14.1g|
|Cholesterol 163.1mg||50 %|
|Sodium 869.2mg||30 %|
|Potassium 453.1mg||12 %|
|Total Carbohydrate 45.2g||13 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 45.1g|
|Protein 35.7g||51 %|
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Calories per serving: 717
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