Ingredients
Whole-wheat pasta
Mayonnaise (regular or light)
Evaporated skim milk
Dijon mustard
Sugar substitute
Salt
Black pepper
Ground cumin
Cooked chicken (shredded or cubed)
Red onion, diced
Celery, chopped
Green pepper, chopped
Instructions
1-Cook the pasta: Cook whole-wheat pasta until tender, drain, and rinse under cold water.
2-Make the dressing: Whisk together mayonnaise, evaporated skim milk, Dijon mustard, sugar substitute, salt, pepper, and ground cumin until smooth.
3-Combine chicken and vegetables: In a large bowl, mix cooked chicken, red onion, celery, and green pepper.
4-Add pasta: Add the cooled pasta to the chicken and vegetable mixture.
5-Dress the salad: Pour dressing over the salad and toss gently until evenly coated.
6-Chill and serve: Refrigerate for at least 30 minutes before serving; tastes best chilled.
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 pre-cooked rotisserie chicken to significantly cut down on active preparation time.
🥛 Substitute half of the mayonnaise with plain Greek yogurt for a lighter dressing that adds extra protein.
📦 Store leftovers in a sealed container in the refrigerator for up to 4 days for convenient grab-and-go lunches.
- Prep Time: 15 minutes
- Chilling Time: 30 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Toss
- Cuisine: American
- Diet: South Beach Diet Phase 2
Nutrition
- Serving Size: 1 bowl
- Calories: 750
- Sugar: 6g
- Sodium: 480mg
- Fat: 31g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 87g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 75mg