Catalina Chicken Salad With Pasta

• 8 ounces tri-colored rotini pasta
• 2 chicken breasts
• 1 tablespoon minced garlic
• salt and pepper
• 1 head romaine lettuce, roughly chopped
• 1 cup baby carrots, chopped into rounds
• 1 red onion, chopped
• 4 ounces fat-free Catalina dressing, refrigerated
• 1 -2 cup tortilla chips, roughly crushed (I use Tostitos)

1. Preheat oven to 350 and prepare chicken breasts by adding garlic, and salt and pepper to taste.
2. Roast chicken until done, about 10 minutes.
3. Meanwhile, cook pasta according to box instructions.
4. While the pasta is cooking, prepare vegetables, if not chopped already.
5. Once chicken is done, let cool until able to handle and coarsely chop.
6. In a large bowl, toss chicken, pasta, and vegetables.
7. Refrigerate 1 - 2 hours, or until salad is chilled.
8. Before serving, add dressing and crushed Tostitos and mix into salad.

rotini pasta, chicken breasts, garlic, salt, romaine lettuce, baby carrots, red onion, dressing, tortilla chips

Taken from www.food.com/recipe/catalina-chicken-salad-with-pasta-379435 (may not work)