Wednesday, August 1, 2012

Runners Chicken Salad

1 cup rotini pasta, dry
2 garlic cloves, minced
2 Tbsp light sour cream
2 Tbsp chicken broth
1 Tbsp + 1/4 tsp olive oil
1 Tbsp + 1 tsp red wine vinegar
1/8 tsp pepper
1 tsp dried basil
4 cups Romaine lettuce, chopped
1/2 cup Monterey Jack cheese, grated
6 oz precooked chicken, chopped
1/2 cup red onion, diced (optional)

1.  Prepare pasta according to package directions, drain, rinse, set aside.
2.  Whisk together garlic, sour cream, broth, oil, vinegar, pepper, and basil in small bowl, set aside.
3.  In large bowl, combine pasta, lettuce, cheese, chicken, and onion, mix.
4.  Chill in refrigerator until serving time.  Toss salad with dressing just before serving.

Makes 6, 1 cup servings.

No comments:

Post a Comment