Chicken Pasta Salad by Linda Larsen
Buy small amounts of low-calorie or low-fat salad dressings until you are sure you like the taste. Then stock up!
Serves 6
Calories: 246.38
Fat: 3.07 grams
Saturated Fat: 0.79 grams
Cholesterol: 59.60 mg
Sodium: 155.53 mg
1 (12-ounce) package pasta shells
1 (10-ounce) package frozen broccoli
¾ cup Herbed Yogurt Dressing (page 271)
3 tablespoons Dijon mustard
2 tablespoons skim milk
3 cups cooked, cubed chicken
1 pint grape tomatoes
½ cup diced red onion
1 English cucumber, sliced
Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions.
While the pasta cooks, prepare broccoli in microwave according to package directions. When pasta and broccoli are done, drain well and place in serving bowl; top hot pasta and broccoli with salad dressing.
Add chicken, grape tomatoes, red onion, and cucumber and mix well. Cover and chill for 2 to 3 hours before serving.
English Cucumbers
English cucumbers are longer and thinner than regular cucumbers, and they usually come wrapped in plastic wrap. The skin is not waxed, which means you don't have to peel it before using. The seeds are also very small and not as bitter as regular cucumber seeds, so they don't have to be removed before eating.
