Roasted Chicken Pasta Salad

 

Main dish

Roasted Chicken Pasta Salad

1/4 pound fusilli (corkscrew-shaped) pasta

Rotisserie chicken breast (for 2 cups chopped)

6 tablespoons reduced-fat mayonnaise

2 teaspoons curry powder

6 tablespoons bottled mango chutney

Salt and freshly ground pepper

1 cup sliced celery

2 scallions, sliced

Romaine lettuce, washed and torn into bite-size pieces (about 4 cups)

1 medium tomato, cut into wedges

Place water for pasta on to boil. Meanwhile, remove skin from chicken breast and remove meat from bones. Cut into 1-inch pieces.

Mix the mayonnaise, curry powder and chutney in a large bowl. Add salt and pepper to taste. Add chicken and celery; toss well.

Add pasta to boiling water and bring back to the boil. Cook 8 minutes or until pasta is cooked through. Drain and add to the chicken. Toss well. Add more salt and pepper, if needed.

Place a layer of lettuce leaves on a serving platter. Spoon salad onto lettuce and top with sliced scallion. Place tomatoes around edge of platter and sprinkle with salt and pepper. Makes 2 servings.

Per serving: 654 calories (28 percent from fat), 20.4 g fat (3.3 g saturated, 5.3 g monounsaturated), 100 mg cholesterol, 44.5 g protein, 76.1 g carbohydrates, 8.1 g fiber, 903 mg sodium.

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