This salad would be good with fresh basil too if you don’t have parsley.
Ingredients
- 1 1/2 cups water
- 3/4 cup dry white wine
- 2 1/4 pounds skinned, boned chicken breast halves (about 9-4oz portions)
- 3 teaspoons thinly sliced garlic
- 1 1/4 quarts plain low-fat yogurt
- 3/4 cup low fat mayonnaise
- 1 cup fresh lemon juice
- 3 Tablespoons cider vinegar
- 2 Tablespoons spicy brown mustard
- 2 teaspoons kosher salt
- 1 1/2 teaspoons dried oregano
- 3/4 teaspoon black pepper
- 3 quarts cooked ditalini or penne pasta (tube-shaped pasta) (about 4 cups uncooked pasta)
- 1 1/2 cups chopped celery, blanched in boiling water and shocked in ice water
- 1 1/2 cups chopped red bell pepper
- 1 1/2 cups chopped green bell pepper
- 1 1/2 cups finely chopped carrot
- 3/4 cup chopped fresh parsley
Directions
Combine the water, wine, chicken and garlic in a saucepan; bring to a simmer. Cover and simmer for 15 minutes or until the chicken is done. Remove the chicken pieces from broth; cool and coarsely chop. Bring broth to a boil over high heat; cook until reduced to 1 cup (about 10 minutes). Cool.
Spoon yogurt into cheesecloth and tie cheesecloth to make a pouch. Drain liquid from yogurt into plastic container for 20 minutes. Scrape into a bowl using a rubber spatula.
Combine the reduced broth, yogurt, mayonnaise, and next 6 ingredients (mayonnaise through black pepper) in a large bowl. Stir in the chicken, pasta, and the remaining ingredients. Cover and chill thoroughly.
Nutrition Facts
24 servings per container
Serving Size 242G
| Amount per serving | ||
|---|---|---|
| Calories | 235 | |
| % Daily Value* | ||
| Total Fat 5g | 8% | |
| Saturated Fat 1.5g | 8% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 1.5g | ||
| Monounsaturated Fat 1g | ||
| Cholesterol 33mg | 12% | |
| Sodium 355mg | 15% | |
| Total Carbohydrate 29g | 10% | |
| Dietary Fiber 2g | 8% | |
| Total Sugars 0g | ||
| Includes 0g Added Sugars | % | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 21g | ||
| Protein 16g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 0mg | 10% | |
| Iron 0mg | 8% | |
| Potassium 420mg | 12% | |
| Vitamin A 0mcg | 40% | |
| Vitamin C 0mcg | 45% | |
| Vitamin E 0mg | 4% | |
| Vitamin K 0mcg | 45% | |
| Thiamin 0mg | 20% | |
| Riboflavin 0mg | 15% | |
| Niacin 0mg | 30% | |
| Vitamin B6 0mg | 25% | |
| Folate 0mcg | 0% | |
| Vitamin B12 0mcg | 6% | |
| Biotin 0mcg | 0% | |
| Chloride 0mg | 2% | |
| Pantothenate 0mg | 10% | |
| Phosphorus 0mg | 20% | |
| Iodine 0mcg | 10% | |
| Magnesium 0mg | 10% | |
| Zinc 0mg | 8% | |
| Selenium 0mcg | 50% | |
| Copper 0mg | 6% | |
| Manganese 0mg | 15% | |
| Chromium 0mcg | 0% | |
| Molybdenum 0mcg | 6% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Cooked Pasta, Plain Lowfat Yogurt (cultured Pasteurized Lowfat Milk, Whey Protein Concentrate, Nonfat Milk Solids, And Whey), Chicken Breast, Water, Lemon Juice, Red Bell Pepper, Green Pepper, Carrots, White Wine, Light Mayonnaise (soybean Oil, Eggs, Sugar, Salt), Celery, Parsley, Cider Vinegar, Spicy Brown Mustard (mustard, Vinegar, Salt), Garlic, Salt, Oregano, Black Pepper.