Momma’s Chicken Fruit Salad

Get your water boiling for your pasta.

Pan fry chicken on medium-low in a tablespoon of extra virgin olive oil. I like to start with tender-sized pieces. Leave chicken alone until nearly white to the top, sprinkle seasoned salt on and flip to finish cooking. It should have a nice golden color. Turn up the heat a little if you’re not achieving it. It should take no more than 8 minutes. Remove from the pan to a plate and let rest.

Meanwhile, cook pasta to very al dente (so it can stay warm and finish in the hot water).

In a mixing bowl, stir sour cream, Cool Whip, lemon juice, and seasoned salt to taste. Sounds strange, but it tastes so good.

Get all your fruits and nuts ready. (This is fun prep work for kids!) Cut chicken into small bite-sized pieces.

In a large serving bowl, combine drained pasta, chicken, fruit, nuts and sauce; fold together gently. Add more seasoned salt if desired. This is great while the pasta and chicken are still hot! And it’s awesome the next day when cold, if any of it lasts that long!