Sunday, June 26, 2011
Chicken Pasta Salad with Creamy Lemon Dressing
Seems I have gotten off the track again and not been blogging as consistently as I planned to. I will blame it on summer though! With school out and the weather being so nice I am not inside all that much. The beach last week was great. My son swam and swam in the water and thoroughly enjoyed riding the waves! It was cold but not as cold as I thought it would be. I promised him I would get in the water next time. Hopefully the water will be a bit warmer and I won't chicken out. I FINALLY found a bathing suit. There is not much worse as far as I'm concerned than looking for a new bathing suit. Ugh! Mirrors do not lie and 54 years old is not pretty anymore. I don't care what anyone says about age being a "state of mind." When it's time to shop for a bathing suit age is just plain age. I'm just glad the "search" is over.
This is a chicken salad my husband made a few weeks back and it's definitely "blog worthy." A really nice twist on the usual chicken salad since this uses Greek Fat Free yogurt. It has a wonderful and refreshing lemon taste to it. I hope you give this a try because it really is delicious!
2 containers (6 oz each) Yoplait Greek Fat Free honey vanilla yogurt
1/2 cup milk
3 tablespoons fresh lemon juice
2 teaspoons poppy seed
1 teaspoon salt
1 teaspoon grated lemon peel
2 cups uncooked penne or rotini pasta
2 cups diced cooked chicken
2 cups baby spinach leaves
1 cup seedless grapes, halved
1/2 cup thinly sliced celery
1/2 cup slivered almonds, toasted
In small bowl, mix dressing ingredients using wire whisk until well blended. Cover; refrigerate until ready to use.
Cook and drain pasta as directed on package. Rinse with cold water; drain.
In large bowl, mix cooked pasta, chicken, spinach, grapes and celery. Stir dressing; pour over salad and toss gently to coat. Refrigerate at least one hour before serving. Stir in almonds, reserving 2 tablespoons for garnish, if desired.
This recipe comes from Betty Crocker.