Categories: Chicken, Pasta, Salad
Ingredients
- 8 ounces penne, cooked and drained
- 1 tablespoon vegetable oil
- 2 cups shredded cooked chicken (or cubed cooked chicken)
- 1/2 cup sliced celery
- 1/2 cup chopped red bell pepper
- 3 tablespoons diced red onions
- 1/4 cup chopped fresh parsley
- 1 cup fresh blueberries, rinsed and drained
- 1/4 cup slivered almond, toasted
- Creamy Tarragon Dressing:
- 3/4 cup mayonnaise
- 1/4 cup plain nonfat yogurt
- 2 green onions, coarsely chopped (white and green parts)
- 1 garlic clove, minced
- 2 tablespoons tarragon vinegar
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt
Directions
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To make the dressing: add all the dressing ingredients to a food processor or blender; process until well blended; cover and refrigerate until ready to use.
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To make the salad: in a large bowl, toss the pasta with the oil; cover and refrigerate until cool.
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Add the next 5 ingredients to the pasta; toss with enough dressing to coat.
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Cover and chill several hours to allow flavors to blend.
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Just before serving, fold in blueberries and sprinkle with almonds.