Recipe: Chicken Pasta Salad a l’Orange

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Prep/Total Time: 30 min.  Makes: 6 servings


  • 2 ½ cups uncooked bow tie pasta
  • 2 cups cubed cooked chicken breast
  • 2 celery ribs, thinly sliced
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 can (2 ½ ounces) sliced ripe olives, drained
  • 1/3 cup fat-free plain yogurt
  • 1/3 cup reduced-fat mayonnaise
  • ¼ cup thawed orange juice concentrate
  • 1 tablespoon white vinegar
  • 2 teaspoons sugar
  • ¼ teaspoon salt
  • ¼ teaspoon ground mustard
  • 6 cups torn mixed salad greens
  • ½ cup cubed avocado


1.) Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, chicken, celery, oranges and olives.

2.) For dressing, in a small bowl, combine the yogurt, mayonnaise, orange juice concentrate, vinegar, sugar, salt and mustard. Pour over pasta mixture and toss to coat.

3.) For each serving, spoon 1 1/3 cups pasta mixture over 1 cup of greens; top with about 1 tablespoon avocado.

Nutrition Facts: 1 serving equals 29 grams carbohydrate, 3 grams fiber
Recipe from: “Taste of Home Healthy Cooking, 2013 Annual Recipes”

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