Recipe: Caesar Chicken-Pasta Salad (using cooked chicken, lettuce, feta and Caesar dres
Salads - Main DishCAESAR CHICKEN-PASTA SALAD
3 cups (about 12 ounces) skinned, shredded roasted chicken breast
3 cups hot cooked penne (about 6 ounces uncooked tubular-shaped pasta)
2 cups thinly sliced romaine lettuce
1 1/2 cups halved cherry tomatoes
1/2 cup thinly sliced fresh basil
1/2 cup chopped green onions
1/3 cup fat-free Caesar dressing
1/4 cup chopped fresh parsley
1 (4 ounce) package crumbled Feta cheese
1 garlic clove, minced
Combine all ingredients in a large bowl; toss well to coat.
VARIATIONS:
- 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.
- To lower the sodium in this dish, use plain cooked chicken in place of the commercial roasted variety, which is fairly high in sodium."
Makes 4 servings (serving size: 2 cups)
Source: Cooking Light magazine, September 1997
3 cups (about 12 ounces) skinned, shredded roasted chicken breast
3 cups hot cooked penne (about 6 ounces uncooked tubular-shaped pasta)
2 cups thinly sliced romaine lettuce
1 1/2 cups halved cherry tomatoes
1/2 cup thinly sliced fresh basil
1/2 cup chopped green onions
1/3 cup fat-free Caesar dressing
1/4 cup chopped fresh parsley
1 (4 ounce) package crumbled Feta cheese
1 garlic clove, minced
Combine all ingredients in a large bowl; toss well to coat.
VARIATIONS:
- 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.
- To lower the sodium in this dish, use plain cooked chicken in place of the commercial roasted variety, which is fairly high in sodium."
Makes 4 servings (serving size: 2 cups)
Source: Cooking Light magazine, September 1997
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