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Chicken Pasta Salad a l'Orange

Chicken Pasta Salad a l'Orange
“I got this recipe from an old cookbook just after I was married 25 years ago," says Ann Berger of Howell, Michigan. "All of my six kids like it—even those who don’t usually eat salad!”
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2-1/2 cups uncooked bow tie pasta
  • 2 cups cubed cooked chicken breast
  • 2 celery ribs, thinly sliced
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/3 cup fat-free plain yogurt
  • 1/3 cup reduced-fat mayonnaise
  • 1/4 cup thawed orange juice concentrate
  • 1 tablespoon white vinegar
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 6 cups torn mixed salad greens
  • 1/2 cup cubed avocado

Directions

  • Cook pasta according to package directions; drain and rinse in cold
  • water. In a large bowl, combine the pasta, chicken, celery, oranges
  • and olives.
  • For dressing, in a small bowl, combine the yogurt, mayonnaise, orange
  • juice concentrate, vinegar, sugar, salt and mustard. Pour over pasta
  • mixture and toss to coat.
  • For each serving, spoon 1-1/3 cups pasta mixture over 1 cup of
  • greens; top with about 1 tablespoon avocado. Yield: 6 servings.
© Taste of Home 2012

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Chicken Pasta Salad a l'Orange (continued)

Nutrition Facts: 1 serving equals 320 calories, 10 g fat (2 g saturated fat), 41 mg cholesterol, 365 mg sodium, 39 g carbohydrate, 4 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1 fat, 1/2 fruit.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2012