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Chicken Pasta Salad a l'Orange
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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 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
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
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Printed from tasteofhome.com Aug 27, 2008Copyright Reiman Media Group, Inc © 2008 |