Caesar chicken-pasta salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | (about 12 ounces) skinned; shredded roasted chicken breast (such as Tyson's) |
| 3 | cups | Hot cooked penne; (about 6 ounces uncooked tubular-shaped pasta) |
| 2 | cups | Thinly sliced romaine lettuce |
| 1½ | cup | Halved cherry tomatoes |
| ½ | cup | Thinly sliced fresh basil |
| ½ | cup | Chopped green onions |
| ⅓ | cup | Fat-free Caesar dressing |
| ¼ | cup | Chopped fresh parsley |
| 1 | pack | (4-ounce) crumbled feta cheese |
| 1 | Garlic clove; minced | |
Directions
Preparation time: 10 minutes Cooking time: 16 minutes. While this salad can be enjoyed the way it is, you can include or substitute different kinds of chicken, turkey, cheese, salad dressing, or herbs.
1. Combine all ingredients in a large bowl; toss well to coat. Yield: 4 servings (serving size: 2 cups) Note: To lower the sodium in this dish, use plain cooked chicken in place of the commercial roasted variety, which is fairly high in sodium.
Nutritional Information: CALORIES 362 (22% from fat); FAT 8.8g (sat 5.2g, mono 1.4g, poly 0.6g); PROTEIN 19.4g; CARB 40.4g; FIBER 3.5g; CHOL 78mg; IRON 2.6mg; SODIUM 951mg; CALC 206mg SOURCE: Cooking Light YEAR: 1997 ISSUE: September PAGE: 132 Posted to EAT-LF Digest by Katherine Rodman <levya@...> on Apr 12, 1998