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Caesar Chicken-Pasta Salad

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  • 3 c (about 12 ounces) skinned; shredded roasted chicken breast (such as Tyson's)
  • 3 c Hot cooked penne; (about 6 ounces uncooked tubular-shaped pasta)
  • 2 c Thinly sliced romaine lettuce
  • 1 1/2 c Halved cherry tomatoes
  • 1/2 c Thinly sliced fresh basil
  • 1/2 c Chopped green onions
  • 1/3 c Fat-free Caesar dressing
  • 1/4 c Chopped fresh parsley
  • 1 pk (4-ounce) crumbled feta cheese
  • 1 Garlic clove; minced


Preparation time: 10 minutes Cooking time: 16 minutes. While this salad can be enjoyed the way it is, you can include or substitute different kinds of chicken, turkey, cheese, salad dressing, or herbs.
1. Combine all ingredients in a large bowl; toss well to coat. Yield: 4 servings (serving size: 2 cups)
Note: To lower the sodium in this dish, use plain cooked chicken in place of the commercial roasted variety, which is fairly high in sodium.
Nutritional Information: CALORIES 362 (22% from fat); FAT 8.8g (sat 5.2g, mono 1.4g, poly 0.6g); PROTEIN 19.4g; CARB 40.4g; FIBER 3.5g; CHOL 78mg; IRON 2.6mg; SODIUM 951mg; CALC 206mg
SOURCE: Cooking Light YEAR: 1997 ISSUE: September PAGE: 132
Posted to EAT-LF Digest by Katherine Rodman <> on Apr 12, 1998