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Chicken-Pasta Salad With Blueberries by www.country-cooking.com
9 Oz. Pckg Frozen French Cut Green Beans -- thawed
3 Cups Chicken Breast -- cooked & shredded
3 Cups Fusilli Pasta -- cooked w/o salt or f
1 Cup Fresh Blueberries
3/4 Cup Celery -- thinly sliced
1/4 Cup Green Onion -- thinly sliced
2 Tablespoons Fresh Oregano -- finely chopped
1/2 Cup Plain Low-Fat Yogurt -- (plus 2 Tbsp.)
1/4 Cup Mayonnaise -- (plus 1 Tbsp.)
3 Tablespoons Blueberry Vinegar
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper -- coarsely ground
Lettuce Leaves -- (optional)
Place green beans between paper towels and squeeze until barely moist.
Combine green beans and next 6 ingredients in a large bowl. Combine
yogurt and next 4 ingredients in a bowl; stir well. Pour over
chicken mixture, toss gently. Cover and chill 2 hours. Serve on a
lettuce-lined serving plate.
Yield: 6 servings
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