Bistro Chicken Pasta Salad

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READY IN: 50mins
Recipe by LMillerRN


Ingredients Nutrition


  1. COOK pasta per package instructions; drain but do not rinse.
  2. BRUSH chicken with 1 tablespoons of the dressing. Place on greased rack of broiler pan.
  3. BROIL 3 to 4 minutes on each side or until cooked through.
  4. MEANWHILE, steam asparagus (1 pound = about 18 large spears) until crisp tender; drizzle with olive oil, lemon juice and black pepper to taste.
  5. TOSS pasta, tomatoes, onion, basil and cheese in medium bowl. Place on serving plate topped with spinach (1/2 pound = about 4 generous cups chopped spinach); top with chicken. Drizzle with remaining dressing.
  6. SERVE cantaloupe chunks topped with 1/2 cup of frozen yogurt per person.

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