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Pasta, sun-dried tomatoes, artichokes and olives turn everyday salad mix into a Mediterranean delight. It’s also a great way to use up leftover chicken. Thanks to Brandlyn Graham of Clifton, Tennessee for the recipe!
This recipe is:
Quick
Nutritional Facts 2 cups (prepared with fat-free salad dressing) equals 349 calories, 12 g fat (2 g saturated fat), 52 mg cholesterol, 852 mg sodium, 34 g carbohydrate, 4 g fiber, 28 g protein.
Originally published as Pasta Chicken Salad in Cooking for 2 Spring 2009, p56
Keeping Lettuce FreshTo store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.
To store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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