|1 1/2||cups PERDUE® Fresh Boneless, Skinless Chicken Breasts|
|12||ounces fusilli pasta|
|1/4||cup jerk marinade|
|2||stalks celery, finely chopped|
|3||green onions, finely chopped|
|1/2||red bell pepper, finely chopped|
|1||small carrot, halved and thinly sliced|
Cook pasta in boiling, salted water according to package directions. Drain and rinse in cold water.
Meanwhile, stir mayonnaise with jerk marinade. In a large bowl, toss cooked pasta with cooked and shredded chicken, celery, onion, bell pepper and carrot.
Stir in the mayonnaise mixture until well combined. Serve immediately or chill for up to 6 hours before serving.
Lighten up this recipe by using low-fat mayonnaise. If not serving immediately, set some dressing aside to stir in just before serving to ensure a creamy pasta salad. Replace the jerk sauce with pesto for an Italian-flavored pasta salad. Note: Recipe Inspired by Dody, Perdue Community Member.