Lemon-Mint Chicken Salad

Blend chicken pasta salad with a lighter touch in this recipe, with assorted fresh fruits and a sprightly mint and lemon yogurt dressing.

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

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
  • 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 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    240
    (
    Calories from Fat
    50),
    % Daily Value
    Total Fat
    6g
    6%
    (Saturated Fat
    1 1/2g,
    1 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    40mg
    40%;
    Sodium
    320mg
    320%;
    Total Carbohydrate
    31g
    31%
    (Dietary Fiber
    2g
    2%
      Sugars
    12g
    12%
    ),
    Protein
    16g
    16%
    ;
    % Daily Value*:
    Vitamin A
    30%;
    Vitamin C
    25%;
    Calcium
    6%;
    Iron
    8%;
    Exchanges:
    1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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