Summer Chicken Salad
Just five ingredients make this perfect little salad a real gem.
Try it on the hottest summer day.
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
•1 cup low fat mayonnaise
•1/3 cup orange juice
•4 boneless, skinless chicken breasts
•2 cups gemelli pasta
•1 ripe cantaloupe, cut into 1" pieces
Preparation:
In large bowl, combine mayonnaise and orange juice and
blend well. Refrigerate while preparing rest of salad.
Bake chicken breasts at 375 degrees for 20-30 minutes if
thawed and 60-70 minutes if frozen, until thoroughly cooked.
Let cool until cool enough to handle. Cut chicken into 1"
pieces, and add to salad dressing.
Cook pasta as directed on package. Drain, rinse briefly with
warm water, then drain thoroughly. Stir cooked and drained
pasta into mayonnaise/orange juice mixture.
Gently stir cantaloupe into the salad. Chill 1-3 hours until
cold or serve immediately. 6 servings
*Instead of cantaloupe try green grapes. Chicken may also be
boiled gently for 20 min. instead of baking.
Just five ingredients make this perfect little salad a real gem.
Try it on the hottest summer day.
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
•1 cup low fat mayonnaise
•1/3 cup orange juice
•4 boneless, skinless chicken breasts
•2 cups gemelli pasta
•1 ripe cantaloupe, cut into 1" pieces
Preparation:
In large bowl, combine mayonnaise and orange juice and
blend well. Refrigerate while preparing rest of salad.
Bake chicken breasts at 375 degrees for 20-30 minutes if
thawed and 60-70 minutes if frozen, until thoroughly cooked.
Let cool until cool enough to handle. Cut chicken into 1"
pieces, and add to salad dressing.
Cook pasta as directed on package. Drain, rinse briefly with
warm water, then drain thoroughly. Stir cooked and drained
pasta into mayonnaise/orange juice mixture.
Gently stir cantaloupe into the salad. Chill 1-3 hours until
cold or serve immediately. 6 servings
*Instead of cantaloupe try green grapes. Chicken may also be
boiled gently for 20 min. instead of baking.
