Chicken and Pasta Salad recipe


  • 2 cups pasta
  • 1 lb boneless chicken breasts
  • 1 cup low-fat yogurt
  • 1 cup red seedless grapes, washed and sliced
  • 1 cup baby peas, cooked, drained and cooled
  • 2 celery ribs, thinly sliced
  • 1 teaspoon mustard
  • salt, to taste
  • pepper, to taste

Cooking Instructions

Cook the chicken breasts until tender; drain and chill.

In the meantime, in a large pot cook the pasta until al dente; drain and rinse under cold water.Mix the mustard, yogurt, salt and pepper into the pasta.

Cut the chicken into bite-sized pieces and add it to this
mixture.Fold in the pasta,grapes, peas and celery.

Toss well, cover and refrigerate for about an hour; serve.

25 Feb 2011     1472 views     NON-Vegetarian       Salad > Chicken Salad

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