|
Chicken Pasta Salad with
Fruit
- 6 boneless, skinless chicken breast halves,
cooked and chopped
- 2 cups seedless green grapes
- 1 cup snow peas
- About 2 cups fresh spinach leaves, torn
into pieces
- 2 celery ribs, sliced
- 7 ounces cheese raviolini*, cooked according
to package directions and cooled
- 1 (6-ounce) jar artichoke hearts with
marinade
- 1 kiwi, peeled and sliced
- 1/2 large cucumber, sliced
- 1/2 cup raisins
- 4 green onions, chopped
- 2/3 cup mayonnaise
- 1/2 cup freshly grated Parmesan cheese
- 1/3 cup fresh lemon or lime juice
- Salt and freshly ground pepper to taste
- Spinach leaves (garnish)
- Mandarin orange sections (garnish)
- Combine first 11 ingredients in a large
serving bowl and toss gently.
- Mix mayonnaise, Parmesan cheese, lemon
or lime juice, salt and pepper in a small bow. Pour over salad
and toss again. Refrigerate until ready to serve.
- To serve, spoon salad onto spinach-lined
plates and garnish with mandarin orange sections.
Makes 4 servings.
*Available in most food specialty stores.
Or substitute with any desired bite-size pasta such as tortellini,
rotini or farfalle.
|
