Catalina Chicken Salad With Pasta Food

BAKED CATALINA CHICKEN

Steps:

• Preheat the oven to 375˚F.
• Combine the catalina dressing, onion soup mix and Worcestershire sauce together and mix.
• Trim any excess fat from the chicken and lay flat in a 2 qt baking dish. Pour the dressing mixture over the chicken and then turn the chicken to evenly coat.
• Bake for 30-40 minutes, or until the chicken is cooked through (165˚F internal temperature)
• Remove from the oven and garnish with chopped green onions. Serve warm.

CATALINA PASTA SALAD

Steps:

• Cook the pasta according to package directions. Drain the pasta when its cooked and rinse well with cold water. Set aside to cool and drain completely.
• Meanwhile, prep the fruit and veggies and add them to a large mixing bowl.
• When the pasta is dry, add it to the bowl as well.
• Add in the Catalina dressing.
• Mix well and let cool in the fridge for at least an hour before serving.

CATALINA® CHICKEN SALAD

Steps:

• Mix dressings in medium bowl until well blended.
• Add chicken, celery, eggs and onions; mix lightly.
• Divide spinach among 4 salad plates; top evenly with chicken mixture.

CATALINA CHICKEN

Steps:

• In a large nonstick skillet, brown chicken in oil. Transfer to a shallow baking dish coated with cooking spray. Combine the salad dressing, soup mix and jelly; pour over chicken. , Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 170°.

TANGY CATALINA PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Run under cold water to chill, drain again.
• Toss together pasta, tuna, shrimp, onions, green pepper, celery, garlic salt, salad dressing, and relish. Add enough mayonnaise to thin out dressing, if desired.

CATALINA CHICKEN

Steps:

• Mix together the dressing and the soup mixes.
• Place the chicken in a large zip bag.
• Pour the dressing mix over the chicken and turn several times to coat all the pieces.
• Marinate in the refrigerator for several hours, if possible.
• Turn several times during the marinating time.
• Remove from bag and place the chicken, skin side up, in a greased casserole pan, spread the remaining marinade over the top.
• Bake for 90 minutes at 350º.
• I have also cooked this on a grill, in an aluminum pan.
• Just as tasty!

CATALINA PASTA SALAD

Steps:

• Boil pasta according to package directions.
• I usually add the baby carrots to the pasta about midway thru cooking.
• Place frozen peas in a large colinder and dump cooked pasta& carrots on top.
• Let drain.
• When carrots have cooled, I slice them in half lengthwise.
• Place pasta, peas& carrots in a large mixing bowl.
• Add miracle whip and catalina dressing until moistened.
• Sorry, I have no measurements as this is how I got the recipe.
• You just have to keep tasting and adding until you find the right taste.
• I like mine with more Catalina than Miracle Whip.
• I like to chill mine at least an hour before serving.
• Prior to serving add cherry tomatoes and cucumbers.
• After it chills, you may need to add more Catalina and/or Miracle Whip.
• If you make this the day before, don't add your cucumbers and tomatoes-it will make it watery.
• Feel free to change up your vegetables!

BAKED CATALINA CHICKEN

Steps:

• Preheat oven to 350°F
• Divide chicken pieces evenly between 2 (13x9-inch) baking dishes.
• Mix cranberry sauce, dressing and soup mix. Pour evenly over chicken.
• Bake 1 hour or until chicken is cooked through (180°F).
• Serve this tangy chicken with steamed vegetables and whole wheat rolls.

ANOTHER CATALINA PASTA SALAD

Steps:

• Cook pasta according to directions on package.
• While pasta is cooking chop up the green pepper.
• Once pasta is cooked, drain and rinse under cold water until pasta is no longer warm.
• Empty into large bowl with the green peppers.
• Add 16 ounces of Catalina dressing and 1/2 cup of mayo and stir until pasta is completely coated. (It should have a creamy orange consistency).
• Add sliced hardboiled eggs and fold into pasta mixture (optional).
• Refrigerate overnight.
• About an hour before serving, pour in the last 8 ounces of Catalina dressing and stir well. (more mayo can be added if desired).

CATALINA DRESSING

Steps:

• Place the first ten ingredients in blender. While processing, gradually add oil in a steady stream.

CATALINA CHICKEN SALAD WITH PASTA

Steps:

• Preheat oven to 350 and prepare chicken breasts by adding garlic, and salt and pepper to taste. Roast chicken until done, about 10 minutes.
• Meanwhile, cook pasta according to box instructions.
• While the pasta is cooking, prepare vegetables, if not chopped already.
• Once chicken is done, let cool until able to handle and coarsely chop.
• In a large bowl, toss chicken, pasta, and vegetables.
• Refrigerate 1 - 2 hours, or until salad is chilled.
• Before serving, add dressing and crushed Tostitos and mix into salad.