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

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