Chicken-Pasta Salad

Becky Luigart-Stayner

This easy chicken salad recipe serves beautifully chilled or at room temperature, making it ideal for showers, parties, and low-key gatherings.

Yield: 7 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 229
  • Calories from fat: 29%
  • Fat: 7.5g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 1g
  • Protein: 14.1g
  • Carbohydrate: 26.6g
  • Fiber: 3.5g
  • Cholesterol: 21mg
  • Iron: 2.4mg
  • Sodium: 219mg
  • Calcium: 33mg

Ingredients

  • 2 cups cooked small seashell pasta (about 1 cup uncooked pasta)
  • 1 1/2 cups cubed cooked chicken breast (about 6 ounces)
  • 1 cup diced red bell pepper
  • 1 cup shredded yellow squash (about 1 medium)
  • 1/2 cup sliced carrot
  • 1/2 cup sliced green onions
  • 1/2 cup fresh corn kernels (about 1 ear)
  • 1/2 cup frozen green peas, thawed
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/4 cup rice vinegar
  • 3 tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon hot sauce

Preparation

  1. Combine the first 9 ingredients in a large bowl. Combine rice vinegar and remaining ingredients in a small bowl; stir well with a whisk. Pour vinegar mixture over chicken mixture, and toss gently to coat. Serve at room temperature or chilled.
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