Chicken Salad Pasta
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 6 servings.
There's lots of texture in this salad, thanks to the fresh vegetables and water chestnuts, plus tender chicken and juicy mandarin oranges. —Crystal Ralph-Haughn, Bartlesville, Oklahoma
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
-
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.
Nutrition Facts
1-1/3 cups: 283 calories, 7g fat (1g saturated fat), 30mg cholesterol, 447mg sodium, 40g carbohydrate (16g sugars, 4g fiber), 15g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1/2 fat.
© 2024 RDA Enthusiast Brands, LLC