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Caesar Chicken-Pasta Salad
Servings
4
Calories
99
kcal
Author
Cooking Light SEPTEMBER 1997
Ingredients
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
Instructions
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.