Chicken and Pasta Salad With Blueberries

Prep Time: 30 Minutes

Cook Time: 0 Minutes

Ready In: 30 Minutes

Servings: 6

For a light alfresco supper, serve with warm croissants and a cantaloupe/watermelon bowl.

Ingredients:

8 ounces penne, cooked and drained

1 tablespoon vegetable oil

2 cups shredded cooked chicken (or cubed cooked chicken)

1/2 cup sliced celery

1/2 cup chopped red bell pepper

3 tablespoons diced red onions

1/4 cup chopped fresh parsley

1 cup fresh blueberries, rinsed and drained

1/4 cup slivered almonds, toasted

3/4 cup mayonnaise

1/4 cup plain nonfat yogurt

2 green onions, coarsely chopped (white and green parts)

1 garlic clove, minced

2 tablespoons tarragon vinegar

1 teaspoon fresh lemon juice

1/4 teaspoon salt

Directions:

1. To make the dressing: add all the dressing ingredients to a food processor or blender; process until well blended; cover and refrigerate until ready to use.
2. To make the salad: in a large bowl, toss the pasta with the oil; cover and refrigerate until cool.
3. Add the next 5 ingredients to the pasta; toss with enough dressing to coat.
4. Cover and chill several hours to allow flavors to blend.
5. Just before serving, fold in blueberries and sprinkle with almonds.

By RecipeOfHealth.com