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    You are in: Home / Recipes / Triple 'P' Salad Recipe
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    Triple 'P' Salad

    Average Rating:

    2 Total Reviews

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    • on February 06, 2012

      I used this recipe for a guide but changed up the amounts a bit. I used just under 2 cups (uncooked measurement) pasta and shredded leftover rotisserie chicken (white meat only - about 3 cups total). For the pickle, I used drained dill relish and I added some green onion and bell pepper for extra veg. I cut the mayo to 3/4 cup and rather than purchase an entire bottle of Catalina for 2 Tbsp, I looked up a recipe and cut it down to as close to 2 Tbsp as I could get (1960's Catalina Dressing). For the cheese I used sharp cheddar and only used 3 ounces (what I had on hand). The resulting recipe was SUPER tasty! I will definitely make this one again, when I have leftover rotisserie chicken to use. Thanks for sharing! ~June 6, 2011. Update: Made again the same way as I did before but with 4 oz Monterey jack cheese - still delish! Thanks again!

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    • on December 09, 2009

      This reminds me of a recipe my brother always brings to summer parties! Only he uses acini de pepi pasta...and we call it frog-eye salad (I know, that sounds SO appetizing!) ... and his doesn't have any meat in it. I didn't have Catalina dressing, used "Western" instead (sweet and tangy). I used the meat picked off the turkey carcass after Thanksgiving---kind of like recycling--with FooD! Yum! Will keep this handy to make in the summer time, as it just seems like a SUMMER salad! . . . Made for *Party 2009* . . .

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    Nutritional Facts for Triple 'P' Salad

    Serving Size: 1 (349 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 904.1
    Calories from Fat 446
    Total Fat 49.5 g
    Saturated Fat 12.7 g
    Cholesterol 102.5 mg
    Sodium 1311.7 mg
    Total Carbohydrate 84.9 g
    Dietary Fiber 10.2 g
    Sugars 7.1 g
    Protein 32.3 g

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