Recipe - Caesar Chicken-Pasta Salad

3 cup (about 12 ounces) skinned;
shredded roasted chicken
breast (such as Tyson's)
3 cup Hot cooked penne; (about 6
ounces uncooked
tubularshaped pasta)
2 cup Thinly cut or sliced up romaine
lettuce
1 One half cup Halved cherry tomatoes
One half cup Thinly cut or sliced up fresh basil
One half cup Chopped green onions
1/3 cup Fatfree Caesar dressing
One fourth cup Chopped fresh parsley
1 pack (4ounce) crumbled feta
cheese
1 Garlic clove; minced

Preparation time: 10 minutes Cooking time: 16 minutes. While this salad can
be enjoyed the way it is, you can include or substitute different kinds of
chicken, turkey, cheese, salad dressing, or herbs.

1. Combine all ingredients in a large bowl; toss well to coat. Yield: 4
servings (serving size: 2 cups)

Note: To lower the sodium in this dish, use plain cooked chicken in place
of the commercial roasted variety, which is fairly high in sodium.

Nutritional Information: CALORIES 362 (22% from fat); FAT 8.8g (sat 5.2g,
mono 1.4g, poly 0.6g); PROTEIN 19.4g; CARB 40.4g; FIBER 3.5g; CHOL 78mg;
IRON 2.6mg; SODIUM 951mg; CALC 206mg

SOURCE: Cooking Light YEAR: 1997 ISSUE: September PAGE: 132

Posted to EATLF Digest by Katherine Rodman levya@mindspring.com on Apr
12, 1998