Rating: 4 stars
58 Ratings
  • 5 star values: 27
  • 4 star values: 20
  • 3 star values: 10
  • 2 star values: 0
  • 1 star values: 1

This delicious salad is ready in a snap thanks to rotisserie chicken and a four-ingredient vinaigrette. Leftover salad is also good the next day for lunch; stir in a handful of arugula to add a fresh touch, if you have extra on hand. Serve with pita wedges.

Laura Zapalowski
Recipe by Cooking Light April 2008

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Read the full recipe after the video.

Recipe Summary

Yield:
6 servings (serving size: 1 1/3 cups salad and 1 tablespoon cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat; drain well.

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  • Combine pasta, chicken, and the next 6 ingredients (through oregano) in a large bowl; toss well.

  • Combine vinegar, oil, salt, and black pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over pasta mixture; toss well to coat. Sprinkle with cheese.

Nutrition Facts

295 calories; calories from fat 23%; fat 7.7g; saturated fat 2.9g; mono fat 2.8g; poly fat 1.1g; protein 24.4g; carbohydrates 32.1g; fiber 2g; cholesterol 55mg; iron 2.4mg; sodium 788mg; calcium 40mg.
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