Ingredients
3/4 pound whole-wheat spiral pasta
1 cup mayonnaise
1 can (5 oz) evaporated skim milk
1/4 cup Dijon mustard
1/2 teaspoon sugar substitute
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
2 cups cooked shredded chicken (skinless)
1/3 cup chopped red onion
1/2 cup diced celery
1/2 cup chopped green bell pepper
Instructions
1-Cook the pasta: Cook pasta al dente, then rinse under cold water and drain.
2-Make the dressing: Whisk mayonnaise, evaporated skim milk, Dijon mustard, sugar substitute, salt, pepper, and cumin until smooth.
3-Combine the salad: Toss shredded chicken, red onion, celery, bell pepper, and drained pasta with the dressing.
4-Season and chill: Adjust seasoning, then chill for a few hours or serve immediately at room temperature.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍗 Use leftover grilled chicken or a skinless rotisserie chicken to save prep time.
🥣 Keep the dressing separate if storing the salad and toss just before serving to keep the texture firm.
🥒 To lower carbs further, replace part of the pasta with spiralized zucchini or cauliflower florets for a Phase 1-friendly version.
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 12 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: South Beach Diet Phase 2
Nutrition
- Serving Size: about 321 g
- Calories: 750 kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 31.2 g
- Saturated Fat: 5 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 86.9 g
- Fiber: 8.5 g
- Protein: 36.3 g
- Cholesterol: 85 mg