LEMON-MINT CHICKEN SALAD

Lemon-Mint Chicken Salad image

Blend chicken pasta salad with a lighter touch in this recipe, with assorted fresh fruits and a sprightly mint and lemon yogurt dressing.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 3h30m

Yield 24

Number Of Ingredients 13

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Ingredients

1 package (16 oz) uncooked bow-tie (farfalle) pasta
7 cups cubed cooked chicken
5 cups cubed cantaloupe
3 cups thinly sliced celery
2 cups dried cherries
1 cup sliced green onions
2 containers (8 oz each) low-fat lemon yogurt
1/2 cup reduced-calorie mayonnaise or salad dressing
1 to 2 tablespoons chopped fresh mint
1 tablespoon grated lemon peel
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup sliced almonds, toasted

Steps:

Cook pasta as directed on package to desired doneness. Drain; rinse with cold water. In very large bowl, mix pasta and remaining salad ingredients.
In medium bowl, mix dressing ingredients. Add dressing to salad; mix well. Cover; refrigerate 3 hours to blend flavors. Just before serving, sprinkle with almonds.

Nutrition Facts : Calories 240, Carbohydrate 31 g, Cholesterol 40 mg, Fiber 2 g, Protein 16 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 12 g, TransFat 0 g