"I usually use cooked chicken breasts or skinless thighs.  Cut into bite sized pieces." Debbie
 

Pasta of your choice.  We normally make something gluten free such as rice pasta.  Whichever you choose, make sure you don't overcook.  It's better to even undercook so it holds shape.  Be creative!  Use whatever your family likes for additions.

We use about 1/2 cup of crisped turkey bacon

1/4 cup chopped green olives (with pimentos)

1/4 cup chopped celery

1/4 cup chopped carrots

1/4 cup chopped red onion

one avocado, chopped

chopped sundried tomatoes

2 or 3 hard boiled eggs, chopped

fresh herbs - either chives, dill, parsley or even basil are wonderful additions at the end

safflower mayo

Celtic Sea Salt to taste

Mix all the ingredients together and put in refrigerator for about an hour.  Serve over romaine lettuce with a glass of iced tea!  Also, great for packing picnic lunches!