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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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pasta Ingredients:
340 g plain yoghurt |
120 ml milk |
3 tablespoons fresh lemon juice |
2 teaspoons poppy seed |
1 teaspoon salt |
1 teaspoon grated lemon peel |
160 g penne, uncooked |
280 g diced cooked chicken |
60 g baby spinach leaves |
154 g red seedless grapes, halved |
60 g thinly sliced celery |
45 g slivered almonds, toasted |
Directions:
1. In small bowl, mix dressing ingredients (yoghurt-lemon peel) using wire whisk until well blended. Cover; refrigerate until ready to use.
2. Cook and drain pasta as directed on package. Rinse with cold water; drain.
3. In large bowl, mix cooked pasta, chicken, spinach, grapes and celery. Stir dressing; pour over salad and toss gently to coat. Refrigerate at least one hour before serving. Stir in almonds, reserving 2 tablespoons for garnish, if desired.
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