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California Chicken Pasta Salad
4 to 6 serving(s)
Ingredients
8 oz (250 g) cavatappi, fusilli, farfalle or other short pasta (about 2-1/2 cups/625 mL)

3 cups (750 mL) shredded cooked chicken (about 12 oz/375 g)

1 cup (250 mL) red grapes, halved

1 cup (250 mL) sliced celery

1/4 cup (50 mL) thinly sliced red onion

1 cup (250 mL) crumbled Havarti, Colby or Gouda cheese

Salt and pepper

1/4 cup (50 mL) chopped toasted walnuts or almonds


Dressing

1 cup (250 mL) milk

1 clove garlic, minced

2 tbsp (30 mL) liquid honey

1 tbsp (15 mL) Dijon mustard

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) each, dried thyme and rosemary, crumbled

1/4 cup (50 mL)freshly squeezed lemon juice

1/4 cup (50 mL) plain yogurt
Preparation

Dressing: In a large bowl, whisk together milk, garlic, honey, mustard, salt, thyme and rosemary. Gradually whisk in lemon juice. Let stand for 10 min or until slightly thickened. Whisk in yogurt.

Salad: Meanwhile, in large pot of boiling salted water, cook pasta for about 8 min or until tender but firm; drain. Rinse under cold running water until cool; drain well. Add to dressing in bowl with chicken, grapes, celery, onion and cheese and stir gently to coat. Season with salt and pepper. Sprinkle with nuts .

Nutrional information per serving
Nutrient
% DV*
Energy
Protein
Carbohydrates
Fat
Fibre
Sodium
490 Calories
34 g
47 g
19 g
3 g
661 mg
Calcium
Folate
Zinc
Phosphorus
Niacin
21 % / 228 mg
50 %
36 %
33 %
28 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
100% Canadian Milk