Veggie Chicken and Pasta Salad

• 2 chicken breasts, cooked and chopped
• 1 cup small shell pasta
• 4 vine sweet mini bell peppers, sliced
• 1 celery heart, chopped
• 12 cup water chestnut, chopped
• 12 cup cabbage, purple, sliced and chopped
• 12 cup fresh cut green beans, steamed slightly
• 1 cup grape tomatoes
• 14 cup green onion
• 14 cup shredded carrot
• 1 (4 ounce) can black olives, sliced
• 14 cup broccoli floret
• 14 cup cauliflower floret
• 12 cup light mayonnaise
• 1 tablespoon dill weed
• salt
• 2 tablespoons capers

1. Cook chicken breasts in any way desired.
2. I let them cook in the crock pot over a few hours because that's easiest for me, but you could boil, grill, pan-fry or bake the chicken also.
3. Cook pasta as directed on the box, drain and rinse with COLD water.
4. Mix the chicken and pasta in a large bowl and set in the fridge while you chop vegetables.
5. Chop all vegetables.
6. I "steam" my green beans by putting them in a plate of water and cooking them in the microwave for a few minutes (in a low powered microwave).
7. Drain olives before putting them in the mix.
8. Stir in with Light Mayo and dill weed and salt to taste.
9. Let chill in the fridge.

chicken breasts, shell pasta, bell peppers, celery, water, cabbage, green beans, grape tomatoes, green onion, carrot, black olives, broccoli floret, cauliflower floret, light mayonnaise, dill weed, salt, capers

Taken from www.food.com/recipe/veggie-chicken-and-pasta-salad-414558 (may not work)