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Chicken Pasta Salad and Pesto Muffins

Pasta, chicken, oranges and avocado make Ann Berger’s Chicken Pasta Salad a l’Orange a winning blend of textures and tastes. The Howell, Michigan subscriber tosses the meal-in-one with a tangy, low-fat dressing.

From Columbus, Ohio, Cheryl Hindrichs sends the perfect accompaniment. Our taste-testers simply loved her lighter-than-air Pesto Muffins, prepared with whole wheat flour and heart-healthy walnuts. Each muffin is filled with terrific basil-and-garlic flavor.

APPEALING PARTNERS

• Fresh grapes
• Fat-free frozen yogurt

PRACTICAL TIPS

• For 2 cups of cubed cooked chicken, you’ll need about 12 ounces of uncooked chicken breast.
• Freeze or refrigerate whole wheat flour to keep the natural oils fresh.
• Find dozens of other quick-fixing muffins by checking our Recipe Finder.

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