Blend chicken pasta salad with a lighter touch in this recipe, with assorted fresh fruits and a sprightly mint and lemon yogurt dressing.
Lemon-Mint Chicken Salad
- Prep Time 30 min
- Total 3 hr 30 min
- Servings 24
- Ingredients 13
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
Instructions
-
Step1Cook pasta as directed on package to desired doneness. Drain; rinse with cold water. In very large bowl, mix pasta and remaining salad ingredients.
-
Step2In 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
240
Calories
6g
Total Fat
16g
Protein
31g
Total Carbohydrate
12g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 240
- Calories from Fat
- 50
- Total Fat
- 6g
- 9%
- Saturated Fat
- 1 1/2g
- 7%
- Trans Fat
- 0g
- Cholesterol
- 40mg
- 13%
- Sodium
- 320mg
- 13%
- Potassium
- 360mg
- 10%
- Total Carbohydrate
- 31g
- 10%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 12g
- Protein
- 16g
% Daily Value*:
- Vitamin A
- 30%
- 30%
- Vitamin C
- 25%
- 25%
- Calcium
- 6%
- 6%
- Iron
- 8%
- 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 Choice
2Tips from the Betty Crocker Kitchens
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