Kitchen Sink Salad

Get a pot of water boiling and cook your pasta (from the box, or cook some ziti you have on hand if you want to wing it) according to package directions. In a skillet cook the cubed chicken tenders (I usually cook these ahead of time or use leftover chicken so I don't have to go through a lot of trouble during the week - if that's the case then you'll want to heat it up a bit now). In a small bowl mix together your mayo and the seasoning packet from the pasta salad box. Do whatever shredding and chopping of the vegetables you need to do. In a large bowl layer your salad greens, carrots, celery, tomatoes and peas (and any other salad vegetable you'd like to add). Drain your pasta when it's finished cooking and rinse it in cold water. Mix the mayo and pasta up, then layer that on top of the vegetable salad. Top it with the chicken and serve! NOTE: I've added shredded zucchini and corn before, whatever goes, that's what makes it a (everything but the) kitchen sink salad! You could add black beans if you wanted. The point of this salad (for me) is using up ALL of my veggies during the week so that nothing goes to waste. Putting the pasta salad with it sounds weird, but it is delicious, and it's a treat for my husband who doesn't ever add dressing to his salads. How can he refuse when it's already on it! I don't usually like pasta salad because I always find it has too much dressing, but adding to a big salad I think balances it all out. I'm going to tinker with making my own pasta salad with my noodles, mayo, and ranch dressing mix I have on hand and see how that turns out. I'll update this recipe if it works! Enjoy!