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September
24
2006

SPRING CHICKEN & PASTA SALAD

[WW CHICKEN P61] 

2 CUPS [160g] PASTA TWISTS

1 CARROT

1 RED PEPPER

2 ZUCCHINI [sliced]

2 CUPS [300g] CHOPPED COOKED CHICKEN

440g CAN CORN KERNELS [drained]

2 GREEN SHALLOTS [chopped]

DRESSING

¼ CUP SOUR CREAM

¼ CUP MAYONNAISE

½ CUP ITALIAN DRESSING

ADD PASTA TO A LARGE PAN OF BOILING WATER, BOIL, UNCOVERED, UNTIL JUST TENDER; DRAIN. RINSE PASTA UNDER COLD WATER THEN DRAIN WELL.

CUT PEPPER INTO THIN STRIPS, GRATE CARROT. COMBINE PASTA, CARROT & PEPPER IN BOWL WITH REMAINING INGREDIENTS.

JUST BEFORE SERVING, POUR OVER DRESSING; TOSS WELL.

DRESSING

COMBINE SOUR CREAM & MAYONAISE IN BOWL, WHISK IN DRESSING.

Damian Salad , trackback 74 views

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