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Chicken Pasta Salad
Made By: Amanda Figge
½ cup fat-free, vanilla yogurt
2 tsp cider vinegar
1 tsp grated lemon zest
½ tsp poppy seeds
¼ tsp garlic powder
¼ tsp salt
¼ tsp pepper
6 oz whole grain penne
12 oz cooked, skinless chicken breast, cut into
3 oz spinach, cut into bite-size pieces
1 small red bell pepper, chopped
1 small red onion, halved and slivered
¼ cup almonds, dry-roasted
In a small bowl, whisk
together dressing ingredients and set aside.
and rinse with cold water until cool. Drain well.
In a large bowl, stir
together the chicken, pasta, spinach, bell pepper and onion.
Pour the dressing over
the salad and toss to coat. Refrigerate if needed. Sprinkle with almonds just
before serving. If the salad seems dry after refrigeration, you may add 1-2
Tbsp of skim milk to add moisture.
Thursday, August 22 2013, 04:34 PM CDT
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