Roasted Chicken and Bow Tie Pasta Salad

Use rotisserie chicken from the deli to cut preparation time on this recipe. Make this the night before for a portable lunch.

Yield: 6 servings (serving size: about 1 2/3 cups)

Ingredients

• 3  cups  uncooked farfalle (bow tie pasta) (about 8 ounces)
• 1/3  cup  fresh orange juice
• 1/4  cup  fresh lemon juice
• 2  tablespoons  extravirgin olive oil
• 1  tablespoon  stone-ground mustard
• 2  teaspoons  sugar
• 1 1/4  teaspoons  salt
• 1/2  teaspoon  freshly ground black pepper
• 1 1/2  teaspoons  rice vinegar
• 2  cups  shredded cooked chicken breast (about 2 breasts)
• 1 1/2  cups  seedless red grapes, halved
• 1  cup  thin diagonally cut celery
• 1/3  cup  finely chopped red onion
• 1/3  cup  coarsely chopped walnuts, toasted
• 3  tablespoons  chopped fresh chives
• 2  tablespoons  chopped fresh parsley

Preparation

Cook pasta according to package directions, omitting salt and fat; drain. Cool completely.

Combine orange juice and the next 7 ingredients (orange juice through rice vinegar) in a large bowl, stirring with a whisk to combine. Add pasta, chicken, grapes, celery, red onion, walnuts, chives, and parsley; toss gently to combine.

Nutritional Information

Calories:

363 (36% from fat)

Fat:

14.4g (sat 2.4g,mono 5.5g,poly 4.8g)

Protein:

18.5g

Carbohydrate:

42g

Fiber:

3.1g

Cholesterol:

33mg

Iron:

2.2mg

Sodium:

553mg

Calcium:

45mg