Caesar Chicken-Pasta Salad
- 12 ounces skinned (shredded roasted chicken breast — (such as Tyson's))
- 3 cups hot cooked penne — (about 6 ounces uncooked tubular-shaped pasta)
- 2 cups thinly sliced romaine lettuce
- 1 1/2 cups halved cherry tomatoes
- 1/2 cup thinly sliced fresh basil
- 1/2 cup chopped green onions
- 1/3 cup fat-free Caesar dressing
- 1/4 cup chopped fresh parsley
- 4 ounces crumbled feta cheese
- 1 garlic clove — minced
- Combine all ingredents in a large bowl; toss well to coat.
- Note: To lower the sodium in this dish, use plain cooked chicken in place of the commercial roasted variety, which is fairly high in sodium.
