Chicken Pasta Salad a l'Orange

Chicken Pasta Salad and Pesto Muffins

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»