Spring Salad

This recipe comes from the Summer 2008 issue of Cooking for Two. Taste of Home no longer makes this magazine but I always loved that I didn’t have to halve recipes.

This recipe makes me think of a little bed and breakfast in Columbus, NE called Traditions. It’s an older home with colonial decor, glass dishes, and a limited menuĀ featuring things like Homemade Chicken Salad. It’s the type of place my sister Stephanie and I go when my nephew Brock isn’t with us.

It’s a great dish for workday lunch or a night you don’t want to turn on the stove.

Poppy Seed Chicken Salad by Renee Glowe

2/3 c. uncooked spiral pasta
1/2 c. cubed cooked chicken breast
1/4 c. slivered almonds, toasted
3 T. chopped onion
2 T. dried cranberries
2 T. chopped celery
1/4 c. poppy seed salad dressing (fat-free preferred)

Cook pasta according to package directions. In the meantime, grill chicken. When pasta and chicken are done, mix with all remaining ingredients. Chill until serving. Makes two servings.

Nutritional facts: 315 calories, 8 g. fat, 1 g. saturated fat, 32 mg cholesterol, 110 mg sodium, 42 g. carbs, 3 g. fiber, 18 g. protein

Recipe modifications:

  • I usually make it without nuts. I’ve also made it without onion.
  • If you omit the noodles and increase the other ingredients accept the dressing, you can serve this in a tortilla with fresh romaine lettuce.
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One response

  1. Pingback: Cantaloupe Chicken Salad | midwestsimple

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