PAS: Chicken and Bow Tie Pasta Salad
Source of Recipe
Cooking Light Magazine
* Exported from MasterCook *
Roasted Chicken and Bow Tie Pasta Salad
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken, Pasta, Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups uncooked farfalle
-- (bow tie pasta)
-- (about 8 oz)
1/3 cup fresh orange juice
1/4 cup fresh lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon stone-ground mustard
2 teaspoons sugar
1 1/4 teaspoons salt
1/2 teaspoon black pepper -- freshly ground
1 1/2 teaspoons rice vinegar
2 cups cooked chicken breast -- shredded
-- (about 2 breasts)
1 1/2 cups seedless red grapes -- halved
1 cup celery -- diagonally cut
-- in thin slices
1/3 cup red onion -- finely chopped
1/3 cup walnuts -- toasted and
-- coarsely chopped
3 tablespoons fresh chives -- chopped
2 tablespoons fresh parsley -- chopped
Cook pasta according to package directions, omitting salt and fat; drain. Cool completely.
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.
Serving size: about 1 2/3 cups
Each serving provides: calories 363, fat 14.4 g, protein 18.5 g, carbohydrate 42 g, fiber 3.1 g, cholesterol 33 mg, iron 2.2 mg, sodium 553 mg, calcium 45 mg
Source:
"Cooking Light Magazine, 3/04"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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