Make this pasta salad for the whole family—the kids will love the mild dressing and round bocconcini cheese, while the adults will appreciate it as a light alternative to a sandwich. Serve with sweet red and yellow pepper strips and some fruit.
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Sprinkle chicken with pinch each of the salt and pepper. In skillet, heat 1/2 tsp of the oil over medium heat; cook chicken, turning once, until browned and no longer pink inside, about 12 minutes. Remove to plate; refrigerate until cold. Dice chicken into bite-size pieces. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)Meanwhile, in pot of boiling lightly salted water, cook pasta according to package directions, adding broccoli during final minute of cooking. Drain; rinse with cold water, then drain again.
In bowl, whisk together the remaining oil, the vinegar, mustard, honey, sugar and the remaining salt and pepper; add pasta mixture, chicken, bocconcini cheese and chives. Toss to coat. (Makeahead: Cover and refrigerate for up to 24 hours.)
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 470 mg
- Sugars 3 g
- Protein 27 g
- Calories 424.0
- Total fat 18 g
- Cholesterol 65 mg
- Saturated fat 8 g
- Total carbohydrate 37 g
%RDI
- Iron 14.0
- Folate 51.0
- Calcium 25.0
- Vitamin A 16.0
- Vitamin C 33.0
