Lemony Zucchini & Chicken Pasta Salad
Buttered crusty rolls and fresh seedless grapes are perfect accompaniments to this refreshing, brightly flavored salad.
2 cups uncooked bow-tie (farfalle) or small tubular shaped pasta
1/2 Gold'n Plump® Deli Rotisserie Chicken, meat removed and coarsely chopped (about 2 cups)
2 small zucchini, thinly sliced (about 2 cups)
1/4 red onion, cut vertically, then into thin slices
1/2 cup bottled olive oil vinaigrette
1/4 cup (1 ounce) finely shredded Parmesan cheese
1 tablespoon grated lemon peel
4 large lettuce leaves
Cook pasta according to package directions. Drain, immerse in cold water until cool, and then drain again.
Meanwhile, stir together remaining ingredients, except lettuce, in a large bowl until well blended. Stir in cooled pasta.
To serve, spoon pasta salad onto lettuce leaves.
1 Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.
Any flavor of Gold’n Plump® Deli Rotisserie Chicken may be used.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories390
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Calories from Fat39%
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Total Fat17g
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Saturated Fat5g
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Total Carbohydrate39g
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Protein20g
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Sugars6g
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Cholesterol50mg
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Dietary Fiber2g
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Sodium740mg
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- DAILY VALUE
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Vitamin A16%
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Vitamin C27%
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Calcium12%
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Iron14%
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- DIETARY EXCHANGES
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Starch/Bread2.6
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Fat5
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Vegetable1
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Lean Meat2
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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