Caesar Chicken-Pasta Salad

Photo: Oxmoor House

While this Caesar Chicken-Pasta Salad can be enjoyed the way it is, you can include or substitute different kinds of chicken, turkey, cheese salad dressing, or herbs.

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 362
  • Calories from fat: 22%
  • Fat: 8.8g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 19.4g
  • Carbohydrate: 40.4g
  • Fiber: 3.5g
  • Cholesterol: 78mg
  • Iron: 2.6mg
  • Sodium: 951mg
  • Calcium: 206mg

Ingredients

  • 3 cups (about 12 ounces) skinned, shredded roasted chicken breast (such as Tyson's)
  • 3 cups hot cooked penne (about 6 ounces uncooked tubular-shaped pasta)
  • 2 cups thinly sliced romaine lettuce
  • 1 1/2 cups halved cherry tomatoes
  • 1/2 cup thinly sliced fresh basil
  • 1/2 cup chopped green onions
  • 1/3 cup fat-free Caesar dressing
  • 1/4 cup chopped fresh parsley
  • 1 (4-ounce) package crumbled feta cheese
  • 1 garlic clove, minced

Preparation

  1. Combine all ingredents in a large bowl; toss well to coat.
  2. Note: To lower the sodium in this dish, use plain cooked chicken in place of the commercial roasted variety, which is fairly high in sodium.
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Caesar Chicken-Pasta Salad Recipe at a Glance
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