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Chicken Pasta Salad

Updated: Wednesday, April 23 2014, 10:23 AM CDT
Made By: Amanda Figge


Dressing:



·        
½ cup fat-free, vanilla yogurt



·        
2 tsp cider vinegar



·        
1 tsp grated lemon zest



·        
½ tsp poppy seeds



·        
¼ tsp garlic powder



·        
¼ tsp salt



·        
¼ tsp pepper

Salad: 

·        
6 oz whole grain penne



·        
12 oz cooked, skinless chicken breast, cut into
1/2-inch cubes



·        
3 oz spinach, cut into bite-size pieces



·        
1 small red bell pepper, chopped



·        
1 small red onion, halved and slivered

·        
¼ cup almonds, dry-roasted



In a small bowl, whisk
together dressing ingredients and set aside.

Prepare the pasta using package ingredients. Omit the salt. Drain in a colander
and rinse with cold water until cool. Drain well.



In a large bowl, stir
together the chicken, pasta, spinach, bell pepper and onion. 

Pour the dressing over
the salad and toss to coat. Refrigerate if needed. Sprinkle with almonds just
before serving. If the salad seems dry after refrigeration, you may add 1-2
Tbsp of skim milk to add moisture.



Chicken Pasta Salad


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