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    You are in: Home / Recipes / Veggie Chicken and Pasta Salad Recipe
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    Veggie Chicken and Pasta Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    Robyn from the desert's Note:

    I am trying to make meals more and more about vegetables being the main course and meat/pasta be the sides. I made this up and I love it. I may not have estimated the measurements exactly here so you may want to eyeball some items.

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    Units: US | Metric


    1. 1
      Cook chicken breasts in any way desired. I let them cook in the crock pot over a few hours because that's easiest for me, but you could boil, grill, pan-fry or bake the chicken also. Cook pasta as directed on the box, drain and rinse with COLD water. Mix the chicken and pasta in a large bowl and set in the fridge while you chop vegetables. Chop all vegetables. I "steam" my green beans by putting them in a plate of water and cooking them in the microwave for a few minutes (in a low powered microwave). Drain olives before putting them in the mix. Stir in with Light Mayo and dill weed and salt to taste. Let chill in the fridge.

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    Nutritional Facts for Veggie Chicken and Pasta Salad

    Serving Size: 1 (262 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 270.6
    Calories from Fat 122
    Total Fat 13.6 g
    Saturated Fat 2.6 g
    Cholesterol 37.9 mg
    Sodium 488.2 mg
    Total Carbohydrate 24.0 g
    Dietary Fiber 3.9 g
    Sugars 4.3 g
    Protein 14.0 g

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