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Chicken Pasta Salad

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3 chicken breasts
12 oz curlyroni pasta, multicolored
3 ribs celery, sliced thin
4 green onions, sliced
1 carrot, grated
1 cucumber, peeled and sliced
1 c mozarrella cheese, grated

Dressing:
1/2 c redwine vinegar
1/2 c salad oil
1/2 c sugar
1 t salt
1 t pepper
1 t accent

Prepare salad the night before and add half of the dressing. Add the remainder of the dressing just before serving. Serves 8-10

My family LOVES this one!

Note: If you tried my salad and asked for the recipe, I guess I should tell my little changes . . . when I'm cooking my chicken I always liberally add onion powder and season all salt to it. I barely cook it til it's done so it will be nice and tender. I fry it with no oil, it cooks in its own juices. Also I don't add green onions because members of my family don't especially enjoy them. AND we LOVE the dressing so I always beef it up, using 3/4 cup of the 1st three ingredients. It is very important to add the remainder of the dressing just before serving, otherwise the dressing will soak into the pasta and you can't taste it very well. I always save a touch of the dressing for anyone who may want extra at the last minute (me!). The dressing makes this salad in my opinion.
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