Chicken Salad Pasta Recipe

4 1
Publisher Photo

Chicken Salad Pasta Recipe

Be the first to add a review
4 1
Publisher Photo
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."
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling

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

Nutritional Facts

1.330 cups: 236 calories, 9g fat (1g saturated fat), 34mg cholesterol, 438mg sodium, 25g carbohydrate (10g sugars, 4g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fruit, 1/2 fat.

  • 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
  1. 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.
Originally published as Pasta Fruit Salad in Light & Tasty June/July 2005, p57

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forChicken Salad Pasta

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review