Roasted Chicken Pasta Salad w/ Sliced Cantaloupe

Serving Size: 6

Click an option below to see the recipe for a different serving size
Roasted Chicken Pasta Salad w/ Sliced Cantaloupe

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

  • 12 oz Farfalle Pasta
  • 12 oz (Rotisserie) Cooked Diced Chicken Breast
  • 2 1/2 cups Red Grapes
  • 1 1/2 cups Celery
  • 3/4 Red Onion
  • 3/4 cup Glazed Walnuts
  • 24 oz Mandarin Oranges
  • 1/3 cup Parmesan Cheese
  • 3/4 cup Orange Juice
  • 1 1/2 Lemons
  • 1/3 Cup Extra Virgin Olive Oil
  • 1 1/2 Tbsp Stone Ground Mustard
  • 3 tsp White Sugar
  • 3 Tbsp Rice Vinegar
  • 3/8 tsp Mrs Dash Salt
  • 3/8 tsp Ground Black Pepper
  • 1 1/2 Cantaloupes

Takes to prepare.

Takes to cook.

Takes 20 Minutes total.

Instructions

  1. Fill a medium stock pot with 2 quarts of water over high heat. Cover & bring to a boil.
  2. 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.
  3. Add salt (according to pasta package) to the now boiling water along with pasta. Decrease heat to medium and set timer for 8 minutes.
  4. Wash & cut grapes in half. Wash celery, remove ends, and slice/chop into medium sizes pieces. Add both to a large serving bowl.
  5. 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.
  6. 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.
  7. Half cantaloupe, slicing through the stem. Remove seeds and slice. (See video.)
  8. Drain pasta again and add to serving bowl. Toss with the dressing. Sprinkle with parmesan cheese. Serve with sliced cantaloupe and enjoy!