California Chicken and Pasta Salad
1 1/3 cups uncooked penne or similar pasta 1/3 cup orange juice
8 oz chicken breast, cooked and diced (about 2 cups) ¼ teaspoon curry powder
1 large celery stalk, thinly sliced ¼ teaspoon salt
1 large scallion, trimmed and chopped ¼ teaspoon black pepper
1 Tablespoon minced cilantro 1 Tablespoon white wine vinegar
1 teaspoon canola oil
¼ cup small diced avocado
- Prepare pasta according to the package directions. In a large serving bowl, combine the cooked pasta, chicken, celery, scallion and cilantro.
- In a small bowl, combine orange juice, curry powder, salt, pepper, vinegar and oil. Stir well.
- Pour dressing over salad and toss well. Add avocado and toss gently.
Makes 4 servings (about 1 cup each)
197 kcal: 5 gm total fat; 20 gm Protein; 18 gm CHO; 44 mg Cholesterol, 2 gm Dietary Fiber; 191 mg sodium.
Exchanges: 1 starch; 2 meat; ½ fat