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Chicken Pasta Salad




Source of Recipe


Cooking Light


List of Ingredients





4 cups cooked farfalle (about 8 ounces uncooked bow tie pasta)
2 cups diced ready-to-eat roasted skinned, boned chicken breasts (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

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. 6 points per 1 1/3 cup serving








Recipe