Cold Chicken Salad

I love this on hot days -- My family calls it "everything but the kitchen sink salad"

You can make everything in the morning while it's still cool. Refrigerate everything until shortly before serving and assemble/serve at dinnertime.

Even my kids love it because there is something for everyone!

Makes 20 cups total

1 serving = 2 cups

1 whole cooked skinless/boneless chicken breast cut into 1" chunks (about a pound)
6 hard-boiled eggs sliced
1 cup Hellmann's Light Mayonnaise (or any "light" mayo of your choice -- reduced fat mayo works too but it adds more calories)
1 Box pasta of your choice (I like elbows or seashells)
2 cups cooked asparagus sliced into 1" chunks
1 cup sliced mushrooms
1 cup cooked yellow squash (sliced or chopped)
1 cup chopped tomatoes
1/2 cup sliced green onions/scallions
Salt and Pepper

Poach or roast chicken breast in a 350 degree oven in foil covered pan for about an hour or until no longer pink in center.
Boil eggs and allow to cool at room temp for easy peeling
Cook pasta according to package directions, drain and allow to cool in fridge
Steam Asparagus, mushroom and squash in microwave or on stovetop until crisp-tender. Cool and store in fridge.

Combine Mayonnaise and Scallions in a small bowl. Cover and refrigerate.

Once ingredients are sufficiently cooled -- in a large bowl toss together pasta, chopped chicken, sliced eggs, tomatoes, asparagus cuts, sliced mushrooms and squash.

Right before serving toss cold salad with mayonnaise mixture. Add salt and pepper to taste.

Serve on bed of fresh baby spinach leaves if you like!

Nutritional information per 2 cup serving**

Weight Watchers Points (For those of you following along!) 7 Points

Calories - About 400
Fat About 6 grams
Fiber About 3 grams

Goes great with a crusty french bread!

**Nutritional information from www.nutritiondata.com