Luke's Cool PBR Salad

1 box favorite pasta
2 large pots
6 bottles Pabst Blue Ribbon beer
Large bowl
1 jar sandwich spread
1 cup hot sauce
2 cups chopped celery
2 cups chopped red onion
1 cup Pabst Blue Ribbon liquid from pasta
1 Tbsp salt
2 Tbsp black pepper
4 cooked chicken breast – diced and chilled

To start, pour a box of your favorite pasta into a large pot. Add six bottles of Pabst Blue Ribbon beer to the pot. Cook the pasta on “Medium” until it is done and then drain the beer from the pasta and place the liquid in a separate pot. Next, in a large bowl, combine sandwich spread, hot sauce, celery and red onion. Stir the mixture thoroughly and then blend in a cup of the PBR beer you saved earlier. Continue stirring the mixture and then blend in the salt and pepper. Add diced chicken breast to the PBR mixture and continue stirring the ingredients until the mixture is creamy. Chill the PBR chicken salad for two hours before serving with crackers. 

If you have any remaining PBR liquid from the pasta, seal it in a freezer container and freeze for up to three months -- this liquid is great for future salads and other dishes.


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