Pasta Salad with Apple and Chicken
- Total Time
If you don’t happen to have cooked pasta at hand, substitute 2 1⁄2 cups prepared whole-wheat couscous.
unsweetened orange juice⅓ cup(s)
balsamic vinegar3 Tbsp
Dijon Mustard1 Tbsp
maple syrup1 Tbsp
cooked whole wheat pasta3 cup(s), leftover, penne variety
cooked skinless boneless chicken breast(s)½ pound(s), diced
chopped pecans¼ cup(s), coarsely chopped
fresh apple(s)1 small, granny smith variety, cored and chopped
uncooked shallot(s)1 medium, finely chopped
arugula5 oz, bagged
- To make the dressing, whisk together the orange juice, vinegar, mustard, and maple syrup in a large bowl.
- Add the pasta, chicken, pecans, apple, and shallot to the dressing; toss to coat.
- Divide the arugula evenly among 4 plates. Spoon the pasta salad evenly on top. Yields 1 cup arugula and 1 1⁄4 cups pasta salad per serving.