Tropical Chicken-Pasta Salad
1 Hr(s) 20 Min(s) (incl. refrigerating)
20 Min(s) Prep
1 Hr(s) Cook
Healthy Living
Imagine yourself on a beach feasting on this lusciously fruity chicken pasta salad. Now come back to reality and whip it up for your table tonight.
What You Need
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6 servings
Original recipe yields 6 servings
4 cups whole wheat fusilli pasta, uncooked
2 cups cut fresh green beans
3 cups chopped cooked chicken breasts
4 stalks celery, finely chopped
1/4 cup chopped almonds, toasted
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Let's Make It
1
Cook pasta in large saucepan as directed on package, omitting the salt and adding beans to the boiling water the last 4 min.; drain. Rinse with cold water; drain again. Place in large serving bowl.
2
Add chicken, pineapple, celery and nuts; mix lightly. Mix dressings until well blended. Add to salad; toss to coat.
3
Refrigerate 1 hour. Stir gently before serving.
Kitchen Tips
Tip 1
Make Ahead
This delicious salad can be stored in refrigerator up to 24 hours before serving.
Tip 2
Shortcut
Substitute 1-1/2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips, chopped, for the chopped cooked fresh chicken.
Tip 3
Nutrition Bonus
Help your friends and family eat right with this delicious, low-fat, main-dish salad that is prepared with better-for-you products!
Nutrition
Calories
420
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 60mg
20%
Sodium 280mg
12%
Total Carbohydrates 51g
19%
Dietary Fiber 7g
25%
Sugars 8g
16%
Protein 34g
68%
Vitamin A
8%
Vitamin C
6%
Calcium
6%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 6 servings, 2-1/3 cups each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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