Bistro Chicken Pasta Salad Recipes

BISTRO CHICKEN-PASTA SALAD

Steps:

• Combine all ingredients except chicken.
• Top with chicken.

BISTRO CHICKEN PASTA SALAD

Steps:

• COOK pasta per package instructions; drain but do not rinse.
• BRUSH chicken with 1 tablespoons of the dressing. Place on greased rack of broiler pan.
• BROIL 3 to 4 minutes on each side or until cooked through.
• MEANWHILE, steam asparagus (1 pound = about 18 large spears) until crisp tender; drizzle with olive oil, lemon juice and black pepper to taste.
• TOSS pasta, tomatoes, onion, basil and cheese in medium bowl. Place on serving plate topped with spinach (1/2 pound = about 4 generous cups chopped spinach); top with chicken. Drizzle with remaining dressing.
• SERVE cantaloupe chunks topped with 1/2 cup of frozen yogurt per person.

BISTRO CHICKEN PASTA SALAD

Steps:

• COOK pasta per package instructions; drain but do not rinse. BRUSH chicken with 1 Tbsp. of the dressing. Place on greased rack of broiler pan. Broil 3 to 4 min. on each side or until cooked through. Slice into strips. Toss pasta, cherry tomatoes, sun dried tomatoes, onion, basil and cheese in medium bowl. Place spinach on serving plates; top with chicken and pasta mixture. Drizzle with remaining 3 Tbsp. dressing. Divide into 4 equal portions. STEAM asparagus until crisp-tender; drizzle with olive oil, lemon juice and your favorite salt-free seasoning. SERVE cantaloupe chunks topped with 1/2 cup frozen yogurt per serving for dessert. ENJOY meal with 8 fl oz CRYSTAL LIGHT per person.

BISTRO CHICKEN SUMMER SALAD

Steps:

• Toss pasta with spinach, chicken, tomatoes, cucumbers and 1/2 cup cheese in large bowl.
• Add dressing; mix lightly.
• Sprinkle with remaining cheese.