Pasta Chicken Salad
Cooking for 2
Pasta, sun-dried tomatoes, artichokes and olives turn everyday salad mix into a Mediterranean delight. It's also a great way to use up leftover chicken. Thanks to Brandlyn Graham of Clifton, Tennessee for the recipe!
SERVINGS: 2
CATEGORY: Lower Fat
METHOD:
TIME: Prep/Total Time: 30 min.
Ingredients:
1 boneless skinless chicken breast half (6 ounces)
3/4 cup uncooked bow tie pasta
3 cups Italian-blend salad greens
1/2 cup quartered water-packed artichoke hearts, rinsed and drained
8 pitted ripe olives
2 tablespoons chopped oil-packed sun-dried tomatoes
1/4 cup prepared Italian salad dressing
2 tablespoons chopped walnuts
2 tablespoons grated Parmesan cheese
Directions:
Grill chicken, covered, over medium heat or broil 4 in. from heat for 4-6 minutes on each side or until a meat thermometer reads 170°. Set aside.
Cook pasta according to package directions. Meanwhile, in a large serving bowl, combine the salad greens, artichokes, olives and tomatoes. Cube chicken. Drain pasta and rinse in cold water; add pasta and chicken to salad greens.
Drizzle dressing over salad; sprinkle with walnuts and cheese. Toss to coat. Serve immediately. Yield: 2 servings.
Nutrition Facts
One serving:2 cups (prepared with fat-free salad dressing)
Calories: 349,Fat:12 g,Saturated Fat:2 g,Cholesterol:
Beth Layman :)
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