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Lemon Mint Chicken Salad

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  • 30 min prep time
  • 3 hr 30 min total time
  • 13 ingredients
  • 21 servings
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Looking for a hearty dinner? Then check out this chicken and fruits salad recipe with a citrus hint!

Ingredients

Salad

1
(16-oz.) pkg. uncooked bow tie pasta (farfalle)
6
cups cubed cooked chicken
4
cups green or red grapes
4
cups cubed cantaloupe
3
cups thinly sliced celery
1
cup sliced green onions

Dressing

2
(8-oz.) containers 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 slivered almonds, toasted*

Steps

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

Expert Tips

* To toast almonds, spread evenly on cookie sheet; bake at 350°F. for 5 to 7 minutes or until light golden brown, stirring occasionally. Or, spread almonds in thin layer in microwave-safe pie pan. Microwave on HIGH for 4 to 7 minutes or until light golden brown, stirring frequently.

This large-quantity recipe makes a wonderful buffet dish.

Bow tie pasta is called farfalle ("little butterflies") in Italian.

For a buffet, spoon the salad into a shallow rectangular or oval serving dish. Arrange a row of paper-thin lemon slices down the center or around the edges and accent with sprigs of fresh mint.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cup
Calories
210
% Daily Value
Total Fat
6g
9%
Saturated Fat
1g
5%
Cholesterol
52mg
17%
Sodium
180mg
8%
Total Carbohydrate
24g
8%
Dietary Fiber
1g
4%
Protein
15g
15%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
30%
30%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 1 1/2 Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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