Chicken Pasta Salad
250 g (8 oz) cavatappi, fusilli, farfalle or other short pasta (about 625 ml/2 1/2 cups)
750 ml (3 cups) shredded cooked chicken (about 375 g/12 oz)
250 ml (1 cup) red grapes, halved
250 ml (1 cup) sliced celery
50 ml (1/4 cup) thinly sliced red onion
250 ml (1 cup) crumbled havarti, colby or Gouda cheese
Salt and pepper, to taste
50 ml (1/4 cup) chopped toasted walnuts or almonds
250 ml (1 cup) milk
1 clove garlic, minced
30 ml (2 tbsp) liquid honey
15 ml (1 tbsp) Dijon mustard
2 ml (1/2 tsp) salt
1 ml (1/4 tsp) dried thyme
1 ml (1/4 tsp) dried rosemary
50 ml (1/4 cup) freshly squeezed lemon juice
50 ml (1/4 cup) plain yogurt
In a large bowl, whisk together milk, garlic, honey, mustard, salt, thyme and rosemary. Gradually whisk in lemon juice. Let stand for 10 minutes or until slightly thickened. Whisk in yogurt.
In a large saucepan, cook pasta according to package directions, until al dente; 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.
Makes 4 to 6 servings.
Nutritional information per serving: 490 calories; 34 g protein; 47 g carbohydrate; 19 g fat; 3 g fibre; 661 mg sodium.
Tip: Buy a barbecued chicken from the grocery store or cook extra on the weekend and shred the meat to use in this pasta salad.
Source: Dairy Farmers of Canada, www.dairygoodness.ca