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Chicken Pasta Salad

Yield 5 servings (serving size: 2 cups)
Make Ahead

Ingredients

  • 3 (4-ounce) skinned, boned chicken breast halves
  • 3 1/2 cups cooked small pasta shells (cooked without salt or fat)
  • 3 cups fresh broccoli flowerets
  • 1 cup red bell pepper strips
  • 1/4 cup sliced green onions
  • 6 ounces fresh snow pea pods, trimmed
  • 5 tablespoons red wine vinegar
  • 3 tablespoons vegetable oil
  • 2 tablespoons honey
  • 2 teaspoons sesame seeds, toasted
  • 1 teaspoon hot sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 3 garlic cloves, minced

Nutrition Information

  • calories 381
  • caloriesfromfat 27 %
  • fat 11.5 g
  • satfat 2.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 22.3 g
  • carbohydrate 46.4 g
  • fiber 2.6 g
  • cholesterol 39 mg
  • iron 0.0 mg
  • sodium 289 mg
  • calcium 0.0 mg

How to Make It

  1. Place chicken in a medium saucepan; add water to cover. Bring to a boil; reduce heat to medium, and cook, uncovered, 15 minutes or until done. Drain; cool chicken slightly. Cut chicken into bite-size pieces.

  2. Combine chicken and pasta in a large bowl; add broccoli and next 3 ingredients, tossing gently. Combine vinegar and remaining 7 ingredients in a jar; cover tightly, and shake vigorously. Pour dressing mixture over chicken mixture; toss gently. Cover and chill 2 hours.

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