Lemon-Mint Chicken Salad

Lemon-Mint Chicken Salad

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

Prep Time

30

Minutes

Total Time

3:30

Hrs:Mins

Makes

24

servings

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
  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.
Makes 24 servings (1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 240
    • (Calories from Fat 50),
  • Total Fat 6g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 40mg;
  • Sodium 320mg;
  • Total Carbohydrate 31g
    • (Dietary Fiber 2g,
    • Sugars 12g),
  • Protein 16g;
Percent Daily Value*:
    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 Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.