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Lemon-Mint Chicken Salad

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By Betty Crocker Kitchens
Updated Feb 24, 2010
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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
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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

  • Step 
    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.
  • Step 
    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

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
2
*Percent Daily Values are based on a 2,000 calorie diet.

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