Bistro chicken pasta salad

Yield: 4 Servings

Measure Ingredient
2 cups Cooked rotini
1 cup Quartered cherry tomatoes
1 cup (4 oz.) Feta cheese; crumbled
½ cup Prepared low fat honey mustard or Caesar salad dressing
⅓ cup Lightly packed fresh basil leaves; cut into strips
¼ cup Chopped red onion
¼ cup Sun-dried tomatoes; drained, chopped
¼ teaspoon Pepper
2 \N Boneless skinless chicken breasts halves; grilled or broiled, cut into 1/4-inch slices

Mix all ingredients except chicken.

Top pasta mixture with chicken. Serve warm or chilled.

Makes 4 servings. Variation:substitute 1 cup (4 oz.) sharp Cheddar cheese, cubed for Feta cheese.

Posted to EAT-LF Digest by Katherine Rodman <levya@...> on Apr 12, 1998

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