Roasted Chicken and Bow Tie Pasta Salad

The flavor and contrasting textures―crunchy celery, onion, and walnut, chewy pasta, tender chicken, and juicy grapes―make an easy salad that can be made ahead and travels well, either for a dinner on the go or a workday lunch. Leftover chicken, or deli ham or turkey can take the place of the store-bought rotisserie bird if you prefer.

Use rotisserie chicken from the deli to cut preparation time on this chicken pasta salad recipe. Serve it for dinner tonight, and then pack the leftovers for lunch tomorrow.


Yield:
6 servings (serving size: about 1 2/3 cups)

Ingredients

• 3 cups uncooked farfalle (bow tie pasta) (about 8 ounces)
• 1/3 cup fresh orange juice
• 1/4 cup fresh lemon juice
• 2 tablespoons extravirgin olive oil
• 1 tablespoon stone-ground mustard
• 2 teaspoons sugar
• 1 1/4 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoons rice vinegar
• 2 cups shredded cooked chicken breast (about 2 breasts)
• 1 1/2 cups seedless red grapes, halved
• 1 cup thin diagonally cut celery
• 1/3 cup finely chopped red onion
• 1/3 cup coarsely chopped walnuts, toasted
• 3 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh parsley

Preparation

Cook pasta according to package directions, omitting salt and fat; drain. Cool completely.

Combine orange juice and the next 7 ingredients (orange juice through rice vinegar) in a large bowl, stirring with a whisk to combine. Add pasta, chicken, grapes, celery, red onion, walnuts, chives, and parsley; toss gently to combine.

Nutritional Information

Calories 363
Caloriesfromfat 36 %
Fat 14.4 g
Satfat 2.4 g
Monofat 5.5 g
Polyfat 4.8 g
Protein 18.5 g
Carbohydrate 42 g
Fiber 3.1 g
Cholesterol 33 mg
Iron 2.2 mg
Sodium 553 mg
Calcium 45 mg

Source:

http://www.myrecipes.com/