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Dried Cherry-Nut Chicken Pasta Salad
-
Prep
30
min
-
Total
30
min
-
Ingredients
13
-
Servings
4
Salad
-
3
-
cups uncooked bow tie (farfalle) pasta (7 oz)
-
2
-
cups diced cooked chicken
-
1/2
-
cup sliced celery
-
1
-
package (3.53 oz) sweetened dried cherries (about 1/3 cup)
-
1/4
-
cup slivered almonds, toasted
Dressing
-
3
-
tablespoons white wine vinegar
-
3
-
tablespoons sugar
-
1/2
-
teaspoon dry mustard
-
1/2
-
teaspoon celery salt
-
1/2
-
teaspoon salt
-
1/2
-
cup fat-free (skim) milk
-
1/2
-
cup fat-free mayonnaise
-
2
-
teaspoons poppy seed
© 2012 General Mills
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 520
- Calories from Fat
- 90
% Daily Value
- Total Fat
- 10g
- 15%
-
- Saturated Fat
- 2g
- 10%
- Cholesterol
- 60mg
- 20%
- Sodium
- 1220mg
- 51%
- Total Carbohydrate
- 77g
- 26%
-
- Dietary Fiber
- 4g
- 16%
- Sugars
- 34g
- Protein
- 30g
- Vitamin A
- 2%
- 2%
- Vitamin C
- 8%
- 8%
- Calcium
- 10%
- 10%
- Iron
- 18%
- 18%
Exchanges:
5 Starch; 5 Other Carbohydrate; 2 Very Lean Meat; 2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
Expert Tips
To toast almonds, spread on cookies sheet; bake at 350°F 5 to 7 minutes or until golden brown, stirring occasionally.
Prepare the salad one day in advance; cover and refrigerate it. Before serving time, stir the salad; if it seems dry, moisten it with 1 to 2 tablespoons of milk.
-
1
Cook and drain pasta as directed on package. Rinse with cold water to cool; drain well.
-
2
In large bowl, mix cooked pasta, chicken, celery and cherries. In small bowl, beat all dressing ingredients with wire whisk until well blended. Pour dressing over salad; toss gently to coat. Fold in almonds.