Chicken Pasta Salad and Pesto Muffins
Citrus-y salad brightens up menu
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.
- Fresh grapes
- Fat-free frozen yogurt
- 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 more quick bread recipes»
More chicken pasta recipes»