Chicken-and-Pasta Salad

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Yield
6 servings (serving size: 1 cup)
March 1998
RECIPE BY Cooking Light

Ingredients

  • 1 1/2 cups chopped peeled cucumber
  • 1 cup frozen green peas, thawed
  • 3/4 cup plain fat-free yogurt
  • 1/3 cup chopped onion
  • 1/4 cup light mayonnaise
  • 2 teaspoons prepared mustard
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups chopped cooked chicken breast (about 1 pound)
  • 1 cup cooked farfalle (about 1/2 cup uncooked bow tie pasta)

Nutritional Information

  • Calories 188
  • Caloriesfromfat 19%
  • Fat 4g
  • Satfat 0.7g
  • Monofat 1.1g
  • Polyfat 1.7g
  • Protein 22g
  • Carbohydrate 14.6g
  • Fiber 0.8g
  • Cholesterol 48mg
  • Iron 1.6mg
  • Sodium 296mg
  • Calcium 86mg

How to Make It

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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