Chicken and Dill Pasta Salad

Makes: 
9 servings, 1 cup each
Utensil: 
5 Qt./4.7 L Roaster with Cover
10" Chef's Gourmet Skillet
3.5 Qt. Double Walled Bowl
Rate Recipe: 
Contributed By: 
Janet Potts, RD, LD

Ingredients

1
pound
chicken, boneless and skinless, cut into 12-inch strips
(454
g)
3
cups
whole grain penne pasta
(315
g)
12
cup
mayonnaise, fat-free
(120
g)
12
cup
yogurt, non-fat
(123
g)
4
teaspoons
sugar
(20
mL)
2
tablespoons
fresh dill, chopped
(30
mL)
2
teaspoons
lemon zest, shredded, use Cone #1
(4
g)
12
teaspoon
black pepper
(2.5
mL)
23
cup
mandarin orange segments
(227
g)
1
cup
red grapes, halved
(151
g)
14
cup
almonds, sliced
Directions: 
  1. Preheat skillet over medium heat. When several drops of water skitter and dissipate place chicken in skillet; the chicken will stick to the pan. Cook until chicken begins to release, approximately 4 minutes. Turn chicken and continue to cook until chicken is cooked throughout, approximately 4 more minutes. Remove from skillet to cutting board.
  2. In roaster cook pasta according to directions. Drain.
  3. In double-sided bowl place mayonnaise, yogurt, sugar, dill, lemon zest and pepper. Mix well.
  4. Add pasta, chicken, oranges segments, grapes and almonds. toss gently. Chill.
Tips: 
  • May substitute tuna for chicken.
Nutritional Information per Serving
Calories: 
211
Total Fat: 
3g
Saturated Fat: 
0g
Cholesterol: 
2mg
Sodium: 
151mg
Total Carbs: 
29g
Dietary Fiber: 
3g
Sugar: 
8g
Protein: 
17g

Directions

Tips

Reviews