Becky Luigart-Stayner; Lydia DeGaris-Pursell
Recipe from Cooking Light

Use rotisserie chicken from the deli to cut preparation time on this chicken pasta salad recipe. Serve it for dinner tonight, and then pack the leftovers for lunch tomorrow.

Ingredients

  • 3 cups uncooked farfalle (bow tie pasta) (about 8 ounces)
  • 1/3 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 2 tablespoons extravirgin olive oil
  • 1 tablespoon stone-ground mustard
  • 2 teaspoons sugar
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons rice vinegar
  • 2 cups shredded cooked chicken breast (about 2 breasts)
  • 1 1/2 cups seedless red grapes, halved
  • 1 cup thin diagonally cut celery
  • 1/3 cup finely chopped red onion
  • 1/3 cup coarsely chopped walnuts, toasted
  • 3 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley

Preparation

  1. Cook pasta according to package directions, omitting salt and fat; drain. Cool completely.
  2. Combine orange juice and the next 7 ingredients (orange juice through rice vinegar) in a large bowl, stirring with a whisk to combine. Add pasta, chicken, grapes, celery, red onion, walnuts, chives, and parsley; toss gently to combine.
Maureen Callahan,
March 2004

Nutritional Information

  • Calories: 363
  • Calories from fat: 36%
  • Fat: 14.4g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 4.8g
  • Protein: 18.5g
  • Carbohydrate: 42g
  • Fiber: 3.1g
  • Cholesterol: 33mg
  • Iron: 2.2mg
  • Sodium: 553mg
  • Calcium: 45mg