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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


·        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

·         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


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.

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.

·     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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