Spring Chicken Pasta Salad

Light and refreshing Spring Chicken Pasta Salad in a bowl with a wooden spoon and glass of water on the side.

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A light and refreshing low-point summertime meal.

Total Time15

Course: Main Course

Cuisine: American

Keyword: Spring Chicken Pasta Salad

Servings:

Ingredients

For the Salad

¾ cup of fusilli pasta 75 g
1 grilled chicken breast diced (about 200 g)
1 teaspoon of extra virgin olive oil 5 ml
2 slices of smoked turkey ham toasted and crumbled (50 g)
2 cups of cherry tomatoes halved (480 g)
1 cup of spinach 30 g
¼ red onion thinly sliced (40 g)
2 tablespoons of freshly chopped parsley 8 g
½ cup of sweet corn kernels 75 g
1 celery stalk finely chopped (40 g)

For the Dressing

¾ cup of fat-free sugar-free Greek yogurt (180 g)
1 tablespoon of extra virgin olive oil 15 ml
2 tablespoons of white vinegar 30 ml
1 tablespoon of Worcestershire sauce 15 ml
1 tablespoon of mustard 15 g
1 packet of Splenda optional (1 g)
Salt and pepper to taste
1 small slice of avocado 30 g

Instructions

Cook the pasta: Bring a pot of salted water to a boil. Add ¾ cup of fusilli pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
Prepare the chicken: If not already grilled, season the chicken breast with salt and pepper, then cook it in a skillet with 1 teaspoon of olive oil over medium heat until fully cooked (about 6-8 minutes per side). Let it cool, then dice it into small cubes.
Cook the turkey ham: Place 2 slices of smoked turkey ham in a dry skillet over medium heat. Toast for 1-2 minutes on each side until slightly crispy. Crumble into small pieces and set aside.
Chop the vegetables: Halve 2 cups of cherry tomatoes, thinly slice ¼ red onion, finely chop 1 celery stalk, and roughly chop 1 cup of spinach. Set aside.
Make the dressing: In a blender or food processor, combine ¾ cup of Greek yogurt, 1 tablespoon of olive oil, 2 tablespoons of white vinegar, 1 tablespoon of Worcestershire sauce, 1 tablespoon of mustard, 1 packet of Splenda (if using), a small slice of avocado (30 g), and salt and pepper to taste. Blend until smooth and creamy. Taste and adjust seasoning if needed.
Assemble the salad: In a large mixing bowl, combine the cooked and cooled pasta, diced chicken, crumbled turkey ham, cherry tomatoes, spinach, red onion, celery, and ½ cup of sweet corn. Toss gently to mix.
Add the dressing: Pour the dressing over the salad and toss until everything is evenly coated. If the salad seems too dry, you can add a splash of water or a bit more yogurt to loosen it up.
Serve and enjoy: Divide the salad into 4 portions (about 1.5 cups each) and serve immediately. Garnish with extra parsley if desired.

Notes

4 Points per serving.

Nutrition