Chicken Salad Pasta Recipe

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From Bartlesville, Oklahoma, Crystal Ralph-Haughn confirms, "There's lots of texture in this salad, thanks to the fresh vegetables and water chestnuts, plus tender chicken and juicy mandarin oranges."

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Diabetic Friendly

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Chicken Salad Pasta Recipe

Prep: 20 min. + chilling

Yield: 6 Servings

20 20

Ingredients

1-1/3 cups uncooked spiral pasta
1-1/2 cups cubed cooked chicken breast
1-1/2 cups chopped celery
1 cup green grapes, halved
1 can (11 ounces) mandarin oranges, drained
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup chopped green pepper
1/4 cup chopped red onion
1/4 cup fat-free mayonnaise
1/4 cup reduced-fat ranch salad dressing
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup slivered almonds, toasted

Directions

Cook pasta according to package directions; drain and rinse with cold water. In a large bowl, combine the pasta, chicken, celery, grapes, oranges, water chestnuts, green pepper and onion. In a small bowl, combine the mayonnaise, ranch dressing, salt and pepper. Pour over pasta mixture and toss to coat. Cover and refrigerate for 2 hours or until chilled. Sprinkle with almonds just before serving. Yield: 6 servings.

Nutritional Analysis: 1-1/3 cups equals 236 calories, 9 g fat (1 g saturated fat), 34 mg cholesterol, 438 mg sodium, 25 g carbohydrate, 4 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fruit, 1/2 fat.

Originally published as Pasta Fruit Salad in Light & Tasty June/July 2005, p57