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Rating: 2 stars
1 Ratings
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  • 2 star values: 1
  • 1 star values: 0
Recipe by Cooking Light March 1998

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Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 9 ingredients in a medium bowl. Add the chopped cooked chicken and the cooked pasta, and toss mixture well. Cover salad and chill 1 hour.

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Nutrition Facts

188 calories; calories from fat 19%; fat 4g; saturated fat 0.7g; mono fat 1.1g; poly fat 1.7g; protein 22g; carbohydrates 14.6g; fiber 0.8g; cholesterol 48mg; iron 1.6mg; sodium 296mg; calcium 86mg.
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