Directions:
- Cook pasta according to package directions, adding asparagus, carrots, and peas during the last 5-7 minutes of cooking time; cook until asparagus is crisp-tender.
- Drain, rinse with cold water to cool; drain well.
- In a large bowl, mix cooked pasta with vegetables and chicken.
- In a small bowl, mix dressing ingredients until well blended.
- Pour over salad; toss gently to coat.
- Serve immediately or cover and refrigerate until serving time.
- Garnish with additional chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 541.19 Kcal (2266 kJ) | ||
| Calories from fat | 323.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.98g | 55% | |
|---|---|---|---|
| Cholesterol | 56.79mg | 19% | |
| Sodium | 946.97mg | 39% | |
| Potassium | 659.14mg | 14% | |
| Total Carbs | 32.31g | 11% | |
| Sugars | 7.78g | 31% | |
| Dietary Fiber | 6.39g | 26% | |
| Protein | 23.01g | 46% | |
| Vitamin C | 10mg | 17% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 3.5mg | 19% | |
| Calcium | 79.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 157.52 Kcal (660 kJ) | ||
| Calories from fat | 94.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.47g | 55% | |
|---|---|---|---|
| Cholesterol | 16.53mg | 19% | |
| Sodium | 275.63mg | 39% | |
| Potassium | 191.85mg | 14% | |
| Total Carbs | 9.4g | 11% | |
| Sugars | 2.26g | 31% | |
| Dietary Fiber | 1.86g | 26% | |
| Protein | 6.7g | 46% | |
| Vitamin C | 2.9mg | 17% | |
| Vitamin A | 0.2mg | 26% | |
| Iron | 1mg | 19% | |
| Calcium | 23.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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