Chicken Pasta Salad

  By Tammy  , ,

June 14, 2016

  • Yields: 1 L (4 cups)


3 1/2 cups Cooked short whole wheat pasta

1 1/2 cups Diced cooked chicken

1 large carrot, coarsely grated

1 cup Diced cucumber

1/4 cup Low fat Caesar salad dressing


1In a large bowl, combine pasta, chicken, carrot and cucumber.

2Drizzle with dressing and stir to combine well.

3Cover and refrigerate for up to 2 days.

1Tip #1: To get 875 mL (3 1/2 cups) of cooked pasta, you will need 500 mL (2 cups) dried pasta.

2Tip #2: Use your favourite shape like elbows, shells, radiatore or orrechiette pasta.

3Tip #3: Try different vegetables like chopped peppers, celery, broccoli or cauliflower in the salad.

4Tip #4: For a vegetarian option use diced firm tofu for the chicken.

1Nutritional Information (250 mL (1 cup)): Calories: 315, Protein: 23 g, Fat: 10 g, Carbohydrate: 37 g, Fibre: 4 g, Sodium: 325 mg


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