Chicken Pasta Salad a l’Orange
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
I got this recipe from an old cookbook just after I was married 25 years ago. All of my six kids like it—even those who don’t usually eat salad! —Ann Berger, Howell, Michigan
Ingredients
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2-1/2 cups uncooked bow tie pasta
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2 cups cubed cooked chicken breast
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2 celery ribs, thinly sliced
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1 can (11 ounces) mandarin oranges, drained
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1 can (2-1/4 ounces) sliced ripe olives, drained
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1/3 cup fat-free plain yogurt
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1/3 cup reduced-fat mayonnaise
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1/4 cup thawed orange juice concentrate
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1 tablespoon white vinegar
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2 teaspoons sugar
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1/4 teaspoon salt
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1/4 teaspoon ground mustard
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6 cups torn mixed salad greens
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1/2 cup cubed avocado
Directions
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1.
Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, chicken, celery, oranges and olives.
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2.
For dressing, in a small bowl, combine the yogurt, mayonnaise, orange juice concentrate, vinegar, sugar, salt and mustard. Pour over pasta mixture and toss to coat.
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3.
For each serving, spoon 1-1/3 cups pasta mixture over 1 cup of greens; top with about 1 tablespoon avocado.
Nutrition Facts
1 each: 320 calories, 10g fat (2g saturated fat), 41mg cholesterol, 365mg sodium, 39g carbohydrate (13g sugars, 4g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1 fat, 1/2 fruit.
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