Pasta salad with apple and chicken
Unsweetened orange juice
Cooked whole wheat pasta
3 cup(s), leftover, penne variety
Cooked skinless boneless chicken breast(s)
½ pound(s), diced
¼ cup(s), coarsely chopped
1 small, granny smith variety, cored and chopped
1 medium, finely chopped
5 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.