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Lemon-Mint Chicken Salad

 1 Ratings
1 Comments
  • Prep Time 30 min
  • Total Time 3 hr 30 min
  • Servings 24

Blend chicken pasta salad with a lighter touch in this recipe, with assorted fresh fruits and a sprightly mint and lemon yogurt dressing.

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

Directions

  • 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.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
0%
Cholesterol
40mg
13%
Sodium
320mg
13%
Total Carbohydrate
31g
10%
Dietary Fiber
2g
9%
Sugars
12g
12%
Protein
16g
16%
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
25%
25%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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