BLT Chicken and Pasta Salad

BLT Chicken and Pasta Salad

Serving Size : 4

1/2 cup mayonnaise
1/3 cup water
1 tablespoon bottled chili sauce
1 1/2 teaspoons freeze-dried chives -- crumbled
1/4 teaspoon garlic powder
1 pound skinless boneless chicken breast halves
2 cups pasta twists (rotini)
6 slices bacon
2 cups Boston, romaine, or iceberg lettuce -- torn in bite-size pieces
1 large tomato -- seeded and
coarsely chopped

Mix mayonnaise with water, chili sauce, chives, garlic powder,
and pepper in a large salad bowl until blended.
Put chicken breast halves in 6-quart pot.
Add just enough water to cover.
Bring to a boil.
Reduce heat to low and simmer for 8-10 minutes until chicken
is no longer pink in center.
Remove with tongs or a slotted spoon to cutting board and cool.
Add enough water to poaching liquid in pot to cook pasta (4 quarts total).
Bring to boil and add pasta.
In a skillet over medium heat, cook bacon until crisp.
Drain on paper towel.
Cut in small pieces.
Add hot pasta to dressing in salad bowl.
Toss to coat.
Cut chicken into bite-size pieces and add to salad bowl along with bacon,
lettuce, and tomato.
Toss gently to mix.
Serve at room temperature or chill.