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| 3 cups |
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Rotini pasta, cooked, drained |
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| 1-1/2 cups |
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Three cheese ranch salad dressing |
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| 6 oz |
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Chicken breasts, honey roasted or grilled, cooked, strips |
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| 2 cups |
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Broccoli florets |
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| 1/2 cup |
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Red onion, slivered |
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| 1/2 cup |
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Red peppers, chopped |
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| 1/2 cup |
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Green peppers, chopped |
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| Toss all ingredients together. Refrigerate. Salad can be made up to 2 days ahead. |
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| Yield: 10 cups |
| Ready in: 1 hour |
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| Recipe Source |
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Author: Kraft |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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