The flavor and contrasting textures―crunchy celery, onion, and walnut, chewy pasta, tender chicken, and juicy grapes―make an easy salad that can be made ahead and travels well, either for a dinner on the go or a workday lunch. Leftover chicken, or deli ham or turkey can take the place of the store-bought rotisserie bird if you prefer.
PREPARATION
Cook pasta according to package directions, omitting salt and fat; drain. Cool completely.
Combine orange juice and the next 7 ingredients (orange juice through rice vinegar) in a large bowl, stirring with a whisk to combine. Add pasta, chicken, grapes, celery, red onion, walnuts, chives, and parsley; toss gently to combine.
3 cups uncooked farfalle (bow tie pasta) (about 8 ounces)
1/3 cup fresh orange juice
1/4 cup fresh lemon juice
2 tablespoons extravirgin olive oil
1 tablespoon stone-ground mustard
2 teaspoons sugar
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons rice vinegar
2 cups shredded cooked chicken breast (about 2 breasts)
1 1/2 cups seedless red grapes, halved
1 cup thin diagonally cut celery
1/3 cup finely chopped red onion
1/3 cup coarsely chopped walnuts, toasted
3 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
NUTRITION INFORMATION
Serving Size: 1 (191 g) Servings Per Recipe: 6
Calories 365.6 Calories from Fat 118 32% Total Fat 13.2 g 20% Saturated Fat 2.2 g 10% Cholesterol 39.2 mg 13% Sodium 563.2 mg 23% Total Carbohydrate 42 g 13% Dietary Fiber 2.6 g 10% Sugars 10.6 g 42% Protein 20.7 g 41%
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