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Prep 30min
Total3hr30min
Servings24
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Ingredients
Salad
1
package (16 oz) uncooked bow-tie (farfalle) pasta
7
cups cubed cooked chicken
5
cups cubed cantaloupe
3
cups thinly sliced celery
2
cups dried cherries
1
cup sliced green onions
Dressing
2
containers (8 oz each) low-fat lemon yogurt
1/2
cup reduced-calorie mayonnaise or salad dressing
1
to 2 tablespoons chopped fresh mint
1
tablespoon grated lemon peel
1 1/2
teaspoons salt
1/2
teaspoon pepper
Garnish
1/4
cup sliced almonds, toasted
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Steps
1
Cook pasta as directed on package to desired doneness. Drain; rinse with cold water. In very large bowl, mix pasta and remaining salad ingredients.
2
In medium bowl, mix dressing ingredients. Add dressing to salad; mix well. Cover; refrigerate 3 hours to blend flavors. Just before serving, sprinkle with almonds.
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Having trouble finding bow-tie pasta? Penne or rotelle will work in a pinch.
To toast almonds, heat oven to 350°F. Spread evenly in ungreased shallow pan. Bake uncovered 3 to 5 minutes, stirring occasionally, until light brown.
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