CALIFORNIA CHICKEN PASTA SALAD RECIPE
The
most popular Milk Calendar recipes often include chicken, broccoli and pasta. Check out!
Prep
Time : 15-20 mins
Cook
Time : 8-10 mins
Servings : 4-6
INGREDIENTS
· 8
oz (250 g) cavatappi or fusilli or farfalle or other short pasta, (about 2-1/2
cups / 625 mL)
·
3
cups (750 mL) cooked chicken, shredded
·
1
cup (250 mL) red grapes, halved
·
1
cup (250 mL) sliced celery
·
1/4
cup (60 mL) thinly sliced red onion
· 1
cup (250 mL) crumbled Canadian Havarti or
Canadian Colby, shredded or
Canadian Gouda cheese, shredded
·
Salt
and pepper, to taste
·
1/4
cup (60 mL) walnuts or almonds, toasted
and chopped
Dressing
·
1
cup (250 mL) Milk
·
1
clove garlic, minced
·
2
tbsp (30 mL) liquid honey
·
1
tbsp (15 mL) Dijon mustard
·
1/2
tsp (2 mL) salt
·
1/4
tsp (1 mL) dried thyme
·
1/4
tsp (1 mL) dried rosemary
·
1/4
cup (60 mL) freshly squeezed lemon juice
·
1/4
cup (60 mL) plain yogurt
INTRUCTIONS
Dressing
1
In
a large bowl, whisk together milk, garlic, honey, mustard, salt, thyme and
rosemary. Gradually whisk in lemon juice. Let stand for 10 min or until
slightly thickened. Whisk in yogurt.
Salad
1 In
large saucepan, cook pasta according to package directions, until al dente;
drain. Rinse under cold running water until cool; drain well.
2
Add
to dressing in bowl with chicken, grapes, celery, onion and cheese and stir
gently to coat. Season with salt and pepper. Sprinkle with nuts.
Tips
· Cooking
Tip: Buy a barbecued chicken from the grocery store or cook extra on the
weekend and shred the meat to use in this pasta salad. You can even freeze
shredded chicken in a freezer bag or airtight container to use later. Thaw
overnight in the refrigerator.
Recipe
from dairygoodness.ca
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