Crunchy combo chicken salad
To give a different look to this salad use a cheese slicer or vegetable peeler to slice the carrot. Use a bought dressing for convenience.
1 cup pasta spirals
1 cup crunchy combo bean sprouts
2 cups cooked chicken, sliced or chunks
1 carrot, finely sliced
2 Tbsp lite olive oil
2 Tbsp spiced or white vinegar
1 tsp sugar
2 Tbsp finely chopped coriander or parsley
Cook pasta in lightly salted boiling water for 8-10 minutes or until soft. Drain.
Place pasta, bean sprouts, chicken, carrot and spinach in a large bowl.
Mix oil, vinegar, sugar and coriander together in a screw top jar.
Drizzle dressing over the salad.
Toss gently just before serving.
Variation: Add 8-10 blanched green beans or asparagus spears. Blanch in rapidly boiling water for 1-2 minutes. Remove and cool in iced water or under cold running water. Drain well.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||3.1g|