Chicken-and-Pasta Salad

Name: Chicken-and-Pasta Salad
Yield: 6 servings (serving size: 1 cup)
Ingredients: 1 ½ cups chopped peeled cucumber; 1 cup frozen green peas, thawed; ¾ cup plain fat-free yogurt; ⅓ cup chopped onion; ¼ cup light mayonnaise; 2 teaspoons prepared mustard; ½ teaspoon celery seeds; ¼ teaspoon salt; ¼ teaspoon pepper; 4 cups chopped cooked chicken breast (about 1 pound); 1 cup cooked farfalle (about 1/2 uncooked bow tie pasta)

1 Rating
1 Review

Recipe by Cooking Light March 1998

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Recipe Summary

Yield:

6 servings (serving size: 1 cup)

Nutrition Info

Directions

Step 1
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

Per Serving:

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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Tumbles

06/12/2010

I am pretty generous with 5 star ratings around here but this recipe is definitely not going to receive one from me. Here's a new word for this recipe: blahnd. The only way I salvaged this was to add some fresh dill.

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Chicken-and-Pasta Salad

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Chicken-and-Pasta Salad

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Chicken-and-Pasta Salad

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Chicken-and-Pasta Salad