Roasted Chicken and Bow Tie Pasta Salad (Low Fat)

This is such a delicious salad to take to work for a low-fat lunch, or for any time...purchase the chicken all ready cooked at your deli to save time...I always prepare a large batch of this salad, keep it in the fridge (it even tastes better the second or third day) and take it to work on a plastic container. Try not to omit the toasted nuts, as they seem to give the salad so much extra flavor...you are sure to enjoy this! (prep time includes refrigeration time).

• Ready In: 2 hrs
• Serves: 6

Ingredients

• 8  ounces  uncooked farfalle pasta (bow tie pasta)
• 1⁄3 cup  fresh orange juice
• 1⁄4 cup fresh lemon juice
• 2 -3  tablespoons olive oil
• 1  tablespoon prepared mustard
• 2  teaspoons sugar
• 1 1⁄4 teaspoons salt, to taste
•  black pepper
• 1 1⁄2 teaspoons rice vinegar
• 2  cups  shredded  cooked chicken breasts
• 1 1⁄2 cups red seedless grapes or 1 1⁄2 cups green seedless grapes, halved
• 1  cup  thin diagonally cut celery
• 1⁄3 cup  finely chopped red onion, to taste
• 1⁄3 cup  coarsely chopped toasted walnuts
• 3  tablespoons  chopped fresh chives
• 2  tablespoons  chopped fresh parsley

Directions

1. Cook the paste to firm-tender; rinse with cold water, drain well.
2. In a bowl, combine the orange juice, and the next 7 ingredients (orange juice through rice vinegar); whisk to combine.
3. Add in the cooked pasta, chicken, grapes, celery, red onion, walnuts, chives and parsley; toss gently to combine.
4. Refrigerate for 2 hours before serving, to blend the flavors.