Roasted Chicken Pasta Salad w/ Sliced Cantaloupe
Serving Size: 4
Click an option below to see the recipe for a different serving size![Roasted Chicken Pasta Salad w/ Sliced Cantaloupe](https://thedinnerhub.com/storage/bTDH Roasted Chicken Pasta Salad.jpg)
Description
Although there are several versions of chicken pasta salad out there, we have created a dish with a variety of flavors and textures that is filling yet not over the top in the calorie department. Enjoy! Main Dish: Calories: 539, Saturated Fat: 4g, Trans Fat: 0g, Sugars: 14g, Protein: 22g, Carbohydrates: 63g, Sodium: 236mg Side Dish: Calories: 54, Saturated Fat: 0g, Trans Fat: 0g, Sugars: 12g, Protein: 1g, Carbohydrates: 14g, Sodium: 26mg
Meal Type
Basic
Dietary Preferences
No Preference
Ingredients
- 8 oz Farfalle Pasta
- 8 oz (Rotisserie) Cooked Diced Chicken Breast
- 1 1/2 cups Red Grapes
- 1 cup Celery
- 1/2 Red Onion
- 1/2 cup Glazed Walnuts
- 16 oz Mandarin Oranges
- 1/4 cup Parmesan Cheese
- 1/2 cup Orange Juice
- 1 Lemon
- 1/4 cup Extra Virgin Olive Oil
- 1 Tbsp Stone Ground Mustard
- 2 tsp White Sugar
- 2 Tbsp Rice Vinegar
- 1/4 tsp Mrs Dash Salt
- 1/4 tsp Ground Black Pepper
- 1 Cantaloupe
Takes to prepare.
Takes to cook.
Takes 20 Minutes total.
Instructions
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Fill a medium stock pot with 2 quarts of water over high heat. Cover & bring to a boil.
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While waiting for water to boil, juice lemon (remove seeds) and add to a shakable container with a lid. Add orange juice, olive oil, stone ground mustard, white sugar, rice vinegar, salt, and pepper. Shake (or whisk) together and place in freezer to quickly chill.
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Add salt (according to pasta package) to the now boiling water along with pasta. Decrease heat to medium and set timer for 8 minutes.
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Wash & cut grapes in half. Wash celery, remove ends, and slice/chop into medium sizes pieces. Add both to a large serving bowl.
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Chop pre-cooked roasted chicken breast. Finely chop red onion (See video). Add chicken and onion to the serving bowl along with drained mandarin oranges and glazed walnuts.
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Check pasta. If al dente, then drain and run cold water over the pasta. Place ice cubes in stock pot. Return pasta to pot and stir around for a couple minutes, chilling the pasta.
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Half cantaloupe, slicing through the stem. Remove seeds and slice. (See video.)
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Drain pasta again and add to serving bowl. Toss with the dressing. Sprinkle with parmesan cheese. Serve with sliced cantaloupe and enjoy!