Colorful Chicken and Pasta Salad

Once again, Jennifer Ozick brings it home that healthy food can taste good!  Check out Jen’s bio

Servings: 7


2 cups cooked small seashell pasta (about 1 cup uncooked pasta)

1 ½ cups cubed cooked chicken breast

1 cup diced red bell pepper

1 medium yellow squash, shredded

½ cup sliced carrots

½ cup green onion, chopped

1 cup corn

½ cup frozen green peas, thawed

1 (15 oz) can black beans, rinsed and drained

¼ cup rice vinegar

3 Tbsp olive oil

2 tsp Dijon mustard

½ tsp. ground cumin

¼ tsp salt

Few dashes of hot sauce



Combine first 9 ingredients in a large bowl. Combine rice vinegar and remaining ingredients in a medium bowl, stir well with a whisk. Pour vinegar mixture over chicken mixture, and toss gently to coat.

Nutrition Facts: Calories: 229, Fat: 7.5g; Protein: 14.1g; Carbohydrate: 26.6g; Fiber 3.5g.

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