Pasta salad with apple and chicken
6
Points®
Total Time
7 min
Prep
7 min
Cook
0 min
Serves
4
Difficulty
Easy
This recipe is perfect to make if you have some leftover cooked pasta hanging out in the fridge and you're not sure what to do with it. If you don’t happen to have leftover cooked pasta at hand, substitute 2 1⁄2 cups prepared whole-wheat couscous. This refreshing salad features a delicious dressing you may have to make a batch of: It comes together by combining orange juice, balsamic vinegar, Dijon mustard, and yes, maple syrup. All you have left to do is pile on the pasta, chicken, pecans, Granny Smith apples, and shallots in the bowl with the dressing, and toss it all together. Spoon the salad over a bed of arugula salad for a beautiful and colorful presentation.
Ingredients
Unsweetened orange juice
⅓ cup(s)
Balsamic vinegar
3 Tbsp
Dijon mustard
1 Tbsp
Maple syrup
1 Tbsp
Cooked whole wheat pasta
3 cup(s), leftover, penne variety
Cooked skinless boneless chicken breast
½ pound(s), diced
Chopped pecans
¼ cup(s), coarsely chopped
Apple
1 small, granny smith variety, cored and chopped
Shallot
1 medium, finely chopped
Arugula
5 oz, bagged
