INGREDIENTS:
6 ounces no-boil lasagna noodles, broken
9 ounces frozen fajita chicken strips
or
2 cups chopped cooked chicken
3 ounces cheddar or American cheese, cut into 3/4-inch cubes
1 medium green, yellow, or red sweet pepper, cut into strips
1 ounce pepperoni, chopped
8 ounces Italian salad dressing
1/8 teaspoon cracked black pepper
5 cups torn curly endive
1 cup red or yellow cherry tomatoes, halved
DIRECTIONS:
In a large mixing bowl cover noodles with boiling water. Let stand for 10 minutes, separating the noodles occasionally with a fork; drain. Rinse with cold water and drain again. If using chicken strips, halve them crosswise.
Return noodles to bowl; stir in chicken, cheddar or American cheese, sweet pepper strips, and pepperoni. Add dressing and black pepper; toss gently to coat. Cover and chill for at least 2 hours or up to 24 hours. Before serving, add endive and tomatoes; toss gently to mix.
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