Chicken and Corn Pasta Salad

I made this pasta salad for Mother's Day and it was a huge hit!! Everyone enjoyed it, including my husband who is not a fan of pasta salad. I do want to make two suggestions. First, because I was taking this to a family get together, I felt the 6 servings shown on the original recipe would not be enough so I doubled it to 12 servings. Don't do that!! It turned out to be more like 30 servings. Also, I'm not a chef but I love to cook and the "Prep Time" of 30 minutes turned out to be more like 60 minutes!! Just something to keep in mind. Otherwise, thanks for a great recipe, Heather! This one is a keeper!!!  -  14 May 2007  (Review from Allrecipes USA and Canada)

I tweaked this recipe a little. I added mild banana pepper rings and paprika for a touch of heat and used red bell pepper for sweetness. I also seared boneless breast filets then diced them and finished cooking in a pan bringing 1 cup water, 1/2 cup lemon juice, and 1/4 cup soy sauce then adding the chicken and stirring constantly until thoroughly cooked, then drained and added to the salad. This keeps the chicken extremely moist. The salad was awesome and disappeared in a flash.  -  11 Jul 2010  (Review from Allrecipes USA and Canada)

I gave this recipe 5 stars in all categories except kid friendly. I don't have kids, but can't imagine they would care for it too much. My husband and I loved it, though. I substituted black olives instead of green and cut way back on the corn. Otherwise, the recipe was great and works out well for lunches to take to work for a few days. Thanks for the recipe Heather!  -  16 Jul 2001  (Review from Allrecipes USA and Canada)