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    Dijon Chicken and Pasta SaladDijon Chicken and Pasta Salad

    Dijon Chicken and Pasta Salad

    Five ingredients and 20 minutes are all you need to put together this super main-dish salad!
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    Recipe - Dearborn Market
    DijonChickenandPastaSalad.jpg
    Dijon Chicken and Pasta Salad
    Prep Time5 Minutes
    Servings4
    Cook Time12 Minutes
    Calories90
    Ingredients
    1 package Betty Crocker Suddenly Salad® classic pasta salad mix
    2 tablespoons vegetable oil
    3 tablespoons cold water
    2 tablespoons Dijon mustard
    1 cup cubed cooked chicken
    Directions

    1. Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered about 12 minutes, stirring occasionally.

     

    2. Drain pasta; rinse with cold water. Shake to drain well.

     

    3. Stir together Seasoning mix, oil, water and mustard in large bowl. Stir in pasta-vegetable mixture. Stir in chicken. Toss with Parmesan Topping. Refrigerate any remaining salad.

     

    4. Tips: One cup of cooked frozen (thawed) imitation crabmeat chunks instead of chicken turns this into a seafood delight. If you're an artichoke lover, stir in a 14-ounce can of artichoke hearts, drained and cut into fourths, with the chicken.

     

    Nutritional Information

    • 10 g Total Fat
    • 2 g Saturated Fat
    • 30 mg Cholesterol
    • 1150 mg Sodium
    • 300 mg Potassium
    • 40 g Total Carbohydrate
    • 2 g Dietary Fiber
    • 17 g Protein

    5 minutes
    Prep Time
    12 minutes
    Cook Time
    4
    Servings
    90
    Calories

    Directions

    1. Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered about 12 minutes, stirring occasionally.

     

    2. Drain pasta; rinse with cold water. Shake to drain well.

     

    3. Stir together Seasoning mix, oil, water and mustard in large bowl. Stir in pasta-vegetable mixture. Stir in chicken. Toss with Parmesan Topping. Refrigerate any remaining salad.

     

    4. Tips: One cup of cooked frozen (thawed) imitation crabmeat chunks instead of chicken turns this into a seafood delight. If you're an artichoke lover, stir in a 14-ounce can of artichoke hearts, drained and cut into fourths, with the chicken.