Italian Chicken Pasta Salad
Serves8 (1 1/2 cups each)
SWAP ScoreWhat's this?
Ingredients
- 3 tablespoons greek yogurt, plain
- 3 tablespoons low fat mayonnaise
- 4 tablespoons olive oil, divided
- 4 tablespoons lemon juice
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound chicken breast, boneless and skinless
- 8 ounces orzo, cooked, rinsed and cooled
- 2 cups frozen corn, thawed and drained
- 4 large eggs, hard-boiled chopped
- 1 medium red bell pepper, chopped
- 1 medium carrot, grated
- 3/4 cup green onion, finely chopped
- 1 medium cucumber, diced
Directions
- Combine yogurt, mayonnaise, 3 tablespoons olive oil, lemon juice, parsley, salt and pepper in a small bowl. Refrigerate until ready to use.
- Heat remaining 1 tablespoon olive oil in a skillet over medium heat.
- Add chicken to the skillet and cook 3-5 minutes until golden brown. Flip and cook additional 4-5 minutes until done. Remove to plate, cover, and refrigerate 20 minutes or until cool.
- Dice chicken and combine with orzo, corn, egg, bell pepper, carrot, onion and cucumber in a large mixing bowl.
- Add dressing to bowl and toss to combine. Serve Cold.
Recipe Tips
Substitute two ears of fresh corn, or 1 15-ounce can of corn, drained and rinsed in place of the frozen corn.
This is a great recipe to utilize leftovers- leftover chicken, or carrots, or vegetables from another dish can all be added.
Nutrition Facts
Italian Chicken Pasta Salad
Amount Per Serving
Calories 325
Calories from Fat 117
% Daily Value*
Total Fat 13g
20%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 143mg
48%
Sodium 199mg
8%
Potassium 443mg
13%
Total Carbohydrates 27g
9%
Dietary Fiber 2g
8%
Sugars 4g
Protein 25g
50%
Vitamin A
36%
Vitamin C
53%
Vitamin D0%
Calcium
4%
Iron
12%
* Percent Daily Values are based on a 2000 calorie diet.
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