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
Ingredients:
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
Preparation:
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.
