A salad that throws in whatever veggies you have on hand, and topped with a pasta salad, so the dressing is included! I love this because it's super fast, it's a salad my husband will eat, and everyone is happy happy happy! :)

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Name: Kitchen Sink Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 3 Chicken cubed; 1 box Pasta Creamy Italian; 1/2 cup mayonaise; 1/2 bag Greens; 2 carrots shredded; 1 handful Tomatoes (however many you'd like); 1 stalk Celery chopped; 1 cup Peas frozen

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INGREDIENTS

3 Chicken ; cubed
1 box Pasta ; Creamy Italian
1/2 cup mayonaise
1/2 bag Greens
2 carrots ; shredded
1 handful Tomatoes ; (however many you'd like)
1 stalk Celery ; chopped
1 cup Peas ; frozen

Servings

INSTRUCTIONS

Get a pot of water boiling and cook your pasta (from the box, or cook some ziti you have on hand if you want to wing it) according to package directions.

In a skillet cook the cubed chicken tenders (I usually cook these ahead of time or use leftover chicken so I don't have to go through a lot of trouble during the week - if that's the case then you'll want to heat it up a bit now).

In a small bowl mix together your mayo and the seasoning packet from the pasta salad box.

Do whatever shredding and chopping of the vegetables you need to do.

In a large bowl layer your salad greens, carrots, celery, tomatoes and peas (and any other salad vegetable you'd like to add).

Drain your pasta when it's finished cooking and rinse it in cold water. Mix the mayo and pasta up, then layer that on top of the vegetable salad. Top it with the chicken and serve!

NOTE: I've added shredded zucchini and corn before, whatever goes, that's what makes it a (everything but the) kitchen sink salad! You could add black beans if you wanted. The point of this salad (for me) is using up ALL of my veggies during the week so that nothing goes to waste. Putting the pasta salad with it sounds weird, but it is delicious, and it's a treat for my husband who doesn't ever add dressing to his salads. How can he refuse when it's already on it! I don't usually like pasta salad because I always find it has too much dressing, but adding to a big salad I think balances it all out. I'm going to tinker with making my own pasta salad with my noodles, mayo, and ranch dressing mix I have on hand and see how that turns out. I'll update this recipe if it works!

Enjoy!

NOTES

Don't be afraid to add whatever vegetables you want to use up!

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Kitchen Sink Salad

3 Chicken cubed
1 box Pasta Creamy Italian
1/2 cup mayonaise
1/2 bag Greens
2 carrots shredded
1 handful Tomatoes (however many you'd like)
1 stalk Celery chopped
1 cup Peas frozen

Get a pot of water boiling and cook your pasta (from the box, or cook some ziti you have on hand if you want to wing it) according to package directions.

In a small bowl mix together your mayo and the seasoning packet from the pasta salad box.

Do whatever shredding and chopping of the vegetables you need to do.

In a large bowl layer your salad greens, carrots, celery, tomatoes and peas (and any other salad vegetable you'd like to add).

Drain your pasta when it's finished cooking and rinse it in cold water.  Mix the mayo and pasta up, then layer that on top of the vegetable salad.  Top it with the chicken and serve!

NOTE: I've added shredded zucchini and corn before, whatever goes, that's what makes it a (everything but the) kitchen sink salad!  You could add black beans if you wanted.  The point of this salad (for me) is using up ALL of my veggies during the week so that nothing goes to waste.  Putting the pasta salad with it sounds weird, but it is delicious, and it's a treat for my husband who doesn't ever add dressing to his salads.  How can he refuse when it's already on it!  I don't usually like pasta salad because I always find it has too much dressing, but adding to a big salad I think balances it all out.  I'm going to tinker with making my own pasta salad with my noodles, mayo, and ranch dressing mix I have on hand and see how that turns out.  I'll update this recipe if it works!

Enjoy!

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Nutrition

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Serving Size: 1 Serving (860g)
Recipe Makes: 4 Servings

Calories: 1845
Calories from Fat: 1007 (55%)

Amt Per Serving		% DV

	Total Fat 111.9g	149 %
	Saturated Fat 30.3g	152 %
	Monounsaturated Fat 44.3g
	Polyunsanturated Fat 27.7g
Cholesterol 571mg		176 %
Sodium 727.4mg		25 %
Potassium 1629.9mg		43 %
Total Carbohydrate 65.3g		19 %
	Dietary Fiber 2.9g	11 %
	Sugars, other 62.4g
Protein 136.1g		194 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1845

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