Chicken Pasta Salad

Don't you love potlucks? Some of my favorite dishes come from sampling a dish at these gatherings. I was so impressed with this Chicken Pasta Salad, that I almost stalked a co-worker until she gave me her recipe. I couldn't believe how easy it was to make. You can also use canned chicken to save time. Sometimes I use French dressing instead of Honey-Mustard. You can make it healthier by using fat-free dressing and whole wheat pasta. Add your favorite veggies to make this recipe your own.
.
Chicken Pasta Salad
.
2 skinless chicken breasts
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt
2 cups rotini pasta
1/2 cup apple cider vinegar
1 small onion, chopped
1 can dark red kidney beans, drained & rinsed
1/2 cup almond slices
2 cups Honey-Mustard dressing (any brand)
.
In medium saucepan, cover chicken breasts with water and bring to a boil. Add garlic powder, black pepper and salt. Cook 30 to 40 minutes or until chicken is tender. Drain and shred chicken. Let cool. Prepare pasta according to package directions. Drain and rinse with cold water. Then rinse again with vinegar. The vinegar will help the pasta keep its shape. Combine pasta, chicken, onion, kidney beans, almonds and Honey-Mustard dressing. Toss to coat well. Refrigerate at least 2 hours before serving.