Chicken & Pasta Salad
Make this recipe ahead of time and serve it chilled as a pasta salad – it makes a yummy school lunch. Mix and match with your family’s favourite veggies or protein. Even picky eaters will love this one!
20 min
4 servings
480 calories
Ingredients
2 cups small pasta shells
1 1⁄2 tbsp 3 Onion Dip Mix or Lemon Dilly Dip Mix
1⁄4 cup olive oil
1 can (14 oz/398 ml) artichoke hearts
1 large lemon
1 lb (450 g) boneless, skinless chicken breasts, about 2 breasts
1⁄2 English cucumber
2 bell peppers
Instructions
In a large pot, cook pasta in boiling water until al dente, 7–8 min.
Meanwhile, prepare dressing. In a large bowl, using a box grater or microplane, finely grate zest from lemon. Squeeze in juice from zested lemon. Whisk in oil and dip mix.
Cut chicken into bite-sized pieces; place in Multipurpose Steamer. Cover; cook on high 4 min, stirring halfway, or until cooked through. Drain excess liquid.
Dice peppers and cucumber. Drain artichoke hearts; roughly chop. Place in bowl with dressing. Set aside.
Once pasta is cooked, drain and rinse with cool water to prevent sticking. Add pasta, chicken and feta, if using, to bowl; stir to mix.
Nutritional Information
Per serving: Calories 480, Fat 17 g (Saturated 2.5 g, Trans 0 g), Cholesterol 85 mg, Sodium 125 mg, Carbohydrate 48 g (Fiber 7 g, Sugars 5 g), Protein 35 g.
Tips
Olive oil is great for salad dressing. It’s mild, earthy flavour pairs well with the punchy lemon in this recipe.
Perfectly Balance Your Plate
This is a perfectly balanced plate.