Lemon-Mint Chicken Salad

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  • 30 min prep time
  • 3 hr 30 min total time
  • 13 ingredients
  • 24 servings

Ingredients

Salad

1
package (16 oz) uncooked bow-tie (farfalle) pasta
7
cups cubed cooked chicken
5
cups cubed cantaloupe
3
cups thinly sliced celery
2
cups dried cherries
1
cup sliced green onions

Dressing

2
containers (8 oz each) low-fat lemon yogurt
1/2
cup reduced-calorie mayonnaise or salad dressing
1
to 2 tablespoons chopped fresh mint
1
tablespoon grated lemon peel
1 1/2
teaspoons salt
1/2
teaspoon pepper

Garnish

1/4
cup sliced almonds, toasted

Directions

  1. 1 Cook pasta as directed on package to desired doneness. Drain; rinse with cold water. In very large bowl, mix pasta and remaining salad ingredients.
  2. 2 In medium bowl, mix dressing ingredients. Add dressing to salad; mix well. Cover; refrigerate 3 hours to blend flavors. Just before serving, sprinkle with almonds.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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