Rating: 4.5 stars
58 Ratings
  • 1 star values: 2
  • 2 star values: 2
  • 3 star values: 4
  • 4 star values: 9
  • 5 star values: 41

Use rotisserie chicken from the deli to cut preparation time on this chicken pasta salad recipe. Serve it for dinner tonight, and then pack the leftovers for lunch tomorrow.

Maureen Callahan
Recipe by Cooking Light March 2004

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
6 servings (serving size: about 1 2/3 cups)
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Ingredients

Ingredient Checklist

Directions

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

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  • Combine orange juice and the next 7 ingredients (orange juice through rice vinegar) in a large bowl, stirring with a whisk to combine. Add pasta, chicken, grapes, celery, red onion, walnuts, chives, and parsley; toss gently to combine.

Nutrition Facts

363 calories; calories from fat 36%; fat 14.4g; saturated fat 2.4g; mono fat 5.5g; poly fat 4.8g; protein 18.5g; carbohydrates 42g; fiber 3.1g; cholesterol 33mg; iron 2.2mg; sodium 553mg; calcium 45mg.
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