Chicken-Pasta Salad

Chicken-Pasta Salad Recipe
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

Nutritional Information

Calories 229
Caloriesfromfat 29 %
Fat 7.5 g
Satfat 1.2 g
Monofat 4.7 g
Polyfat 1 g
Protein 14.1 g
Carbohydrate 26.6 g
Fiber 3.5 g
Cholesterol 21 mg
Iron 2.4 mg
Sodium 219 mg
Calcium 33 mg

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

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.

Note:

August 2000
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