Chicken-Pasta Salad

Any kind of short pasta can be substituted for farfalle.

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 270
  • Calories from fat: 28%
  • Fat: 8.5g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 1.1g
  • Protein: 14.6g
  • Carbohydrate: 33.5g
  • Fiber: 2.4g
  • Cholesterol: 23mg
  • Iron: 2.1mg
  • Sodium: 401mg
  • Calcium: 31mg

Ingredients

  • 4 cups cooked farfalle (about 8 ounces uncooked bow tie pasta)
  • 2 cups diced ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts)
  • 3/4 cup sliced carrot
  • 3/4 cup sliced celery
  • 1/2 cup frozen petite green peas, thawed
  • 1/2 cup diced red bell pepper
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon Dijon mustard
  • 1 teaspoon grated lemon rind
  • 1 teaspoon dried tarragon
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Preparation

  1. Combine the first 6 ingredients in a large bowl. Combine the olive oil and remaining ingredients, and stir mixture well with a whisk. Drizzle vinaigrette over salad, and toss gently. Cover salad and chill.
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