Chicken-Pasta Salad

Recipe By : Cooking Light, July/August 1998
Serving Size : 6 Preparation Time :0:00
Categories : Salads Chicken
Pastanoodle

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups cooked farfalle
--about 8 ounces uncooked bow tie pasta
2 cups skinned boned chicken breasts -- diced
--ready-to-eat roasted
--about 2 breasts
3/4 cup sliced carrot
3/4 cup sliced celery
1/2 cup frozen petite green peas -- thawed
1/2 cup diced red bell pepper
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons minced fresh parsley
1 tablespoon dijon mustard
1 teaspoon grated lemon rind
1 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon black pepper

1. Combine the first 6 ingredients in a large bowl. Combine the olive oil and remaining ingredients, and stir mixture well with a whisk. Drizzle vinaigrette over salad, and toss gently. Cover salad and chill.

Yield: 6 servings (serving size: 1 1/3 cups).

CALORIES 270 (28% from fat); FAT 8.5g (sat 1.4g, mono 5.4g, poly 1.1 g); PROTEIN 14.6g; CARB 33.5g; FIBER 2.4g; CHOL 23mg; IRON 2.1mg; SODIUM 401mg; CALC 31mg.

WW- 6 points.

Busted by Gail Shermeyer <[email protected]>


Notes: Any kind of short pasta can be substituted for farfalle.