California Chicken Pasta Salad

This recipe is taken from the 2007 Milk Calendar. This is the California Chicken Pasta Salad recipe.

  • Prep: 15 min - 20 min
  • Cooking: 8 min - 10 min
Yields 4 - 6 servings
california chicken pasta salad

Ingredients

  • 8 oz (250 g) cavatappi or fusilli or farfalle or other short pasta (about 2-1/2 cups / 625 mL)
  • 3 cups (750 mL) cooked chicken shredded
  • 1 cup (250 mL) red grapes halved
  • 1 cup (250 mL) sliced celery
  • 1/4 cup (60 mL) thinly sliced red onion
  • 1 cup (250 mL) crumbled Canadian Havarti or Canadian Colby shredded or Canadian Gouda cheese shredded
  • Salt and pepper to taste
  • 1/4 cup (60 mL) walnuts or almonds toasted and chopped
  • 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) dried thyme
  • 1/4 tsp (1 mL) dried rosemary
  • 1/4 cup (60 mL) freshly squeezed lemon juice
  • 1/4 cup (60 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:

In 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.

Tips

Cooking 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. You can even freeze shredded chicken in a freezer bag or airtight container to use later. Thaw overnight in the refrigerator.

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Nutrition

Nutritional Information

per serving
Energy: 490 Calories
Protein: 34 g
Carbohydrate: 47 g
Fat: 19 g
Fibre: 3 g
Sodium: 661 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 21 % / 228 mg
Folate: 50 %
Zinc: 36 %
Phosphorus: 33 %
Niacin: 28 %