What’s for Supper Tonight?-Recipe for California Chicken Pasta Salad
http://www.holisticnutritionforum.com/articles/287/1/Whats-for-Supper-Tonight-Recipe-for-California-Chicken-Pasta-Salad/Page1.html
Rachelle Wood
Rachelle Wood, RHN is an honors graduate of CSNN Halifax 2002. After working a few years in the industry, Rachelle started her own company in 2005 that specializes in weight management. She has 2 office locations and has helped PEI lose over 75,000 pounds! She is the author of the See Results Holistic Weight Loss program and the Positively Charged Holistic Detoxification program. Rachelle teaches Business Mastery for CSNN Moncton, and is the CSNN Alumni Board Maritime Representative on the Board of Directors. In 2009 Rachelle won the PEI Business Women's Association Emerging Business of the Year award.In 2010 she was nominated for the Chamber of Commerce Excellence in Health Care award. Check out her company website, rachellewood.ca and nutrition blog.rachellewood.ca or lose weight online with her seeresults.rachellewood.ca.
In 2010 Rachelle launched, See Results, an online weight loss program and client management tool. With the help of See Results, Rachelle is now able to work with clients nation wide online. See Results provides clients with: customized meal plans, healthy recipes, holistic education, interactive tracking tools, charts/graphs, journals and homework questions to submit. It is easy to use for the client and nutritionist. The system was designed and developed over 2 years and based on Rachelle's successful in office program. To find out how See Results can help to grow your existing or start-up nutritional consulting business, please email us at info@seeresults.ca
By Rachelle Wood
Published on 08/3/2009
Here is a really simple summer time recipe to make. Who doesn’t love a good pasta salad? This recipe combines high fibre pasta, fresh garden veggies and low fat chicken breast. The dressing is flavorful and uses ingredients you should have on hand. Enjoy this dish for lunch or supper. This recipe is compliments of Positive Change Nutrition, www.rachellewood.ca
California Chicken Pasta Salad - Serves 5
2 ½ cups cooked whole wheat fusilli or rotini
2 ½ cups cooked chicken breast cut up
1 tomato, seeded and chopped
1/2 english cucumber, chopped
1 cup red grapes, halved
1 cup celery, chopped
½ cup thinly sliced red onion
4 TBSP light feta cheese
1/8 cup chopped toasted walnuts (optional)
Dressing:
1 cup skim or almond milk
1 clove of garlic, chopped
2 TBSP liquid honey
¼ cup freshly squeezed lemon juice
¼ cup plain low fat yogurt
Dressing – in a large bowl, whisk together milk, garlic, honey, mustard, thyme and rosemary. Gradually whisk in lemon juice. Let stand for 10 minutes or until slightly thickened. Whisk in yogurt then set aside.
Salad – Meanwhile, in a large pot of boiling water, cook pasta for about 8 min or until tender but firm; drain. Rinse under cold running water until cool; drain well. Add to dressing in bowl with chicken, grapes, celery, onion and cheese and stir gently to coat. Sprinkle with nuts. Serve and enjoy!
To make this recipe lower in fat, omit the walnuts and feta cheese. Rachelle likes to serve this recipe for lunch! It tastes just as good the next day as leftovers. It’s also a great salad to bring to family picnics or friendly summer potlucks.
Did you enjoy this recipe? Don't forget to post your comments below, and check out the Rachelle Wood Nutrition Blog, http://www.blog.rachellewood.ca for more healthy meal time recipes!
In this blog post Rachelle shares a recipe for California Chicken Pasta Salad. It is a tasty low fat meal your family will love. Try it for supper this evening!
Here is a really simple summer time recipe to make. Who doesn’t love a good pasta salad? This recipe combines high fibre pasta, fresh garden veggies and low fat chicken breast. The dressing is flavorful and uses ingredients you should have on hand. Enjoy this dish for lunch or supper. This recipe is compliments of Positive Change Nutrition, www.rachellewood.ca
California Chicken Pasta Salad - Serves 5
2 ½ cups cooked whole wheat fusilli or rotini
2 ½ cups cooked chicken breast cut up
1 tomato, seeded and chopped
1/2 english cucumber, chopped
1 cup red grapes, halved
1 cup celery, chopped
½ cup thinly sliced red onion
4 TBSP light feta cheese
1/8 cup chopped toasted walnuts (optional)
Dressing:
1 cup skim or almond milk
1 clove of garlic, chopped
2 TBSP liquid honey
1 TBSP Dijon mustard
¼ tsp each, dried thyme and rosemary crumbled¼ cup freshly squeezed lemon juice
¼ cup plain low fat yogurt
Dressing – in a large bowl, whisk together milk, garlic, honey, mustard, thyme and rosemary. Gradually whisk in lemon juice. Let stand for 10 minutes or until slightly thickened. Whisk in yogurt then set aside.
Salad – Meanwhile, in a large pot of boiling water, cook pasta for about 8 min or until tender but firm; drain. Rinse under cold running water until cool; drain well. Add to dressing in bowl with chicken, grapes, celery, onion and cheese and stir gently to coat. Sprinkle with nuts. Serve and enjoy!
To make this recipe lower in fat, omit the walnuts and feta cheese. Rachelle likes to serve this recipe for lunch! It tastes just as good the next day as leftovers. It’s also a great salad to bring to family picnics or friendly summer potlucks.
Did you enjoy this recipe? Don't forget to post your comments below, and check out the Rachelle Wood Nutrition Blog, http://www.blog.rachellewood.ca for more healthy meal time recipes!