Summer Pasta Salad with Chicken and Berries
Ingredients
The salad
-
6
ounces
gluten-free pasta of choice
-
2
cups
baby spinach leaves
-
1 ½
cups
berries of choice
-
2
green onions
-
⅓
cup
diced red onion
-
2
cups
cooked chicken
-
⅓
cup
toasted sliced almonds
-
¼
cup
dried cranberries
-
3
tablespoons
chopped fresh basil
The dressing
-
⅔
cup
mayonnaise
-
¼
cup
apple cider vinegar
-
2
tablespoons
lemon juice
-
2
tablespoons
honey
-
1
tablespoon
extra-virgin olive oil
-
2
teaspoons
poppy seeds
-
to taste
fine salt and pepper
Instructions
- Combine the salad ingredients in a large bowl.
- Whisk together the dressing ingredients in a small bowl and add salt and pepper to taste.
- Pour the dressing over the salad ingredients and toss gently to combine.
- Serve immediately or refrigerate until ready to serve, tossing gently before serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts (estimated)
Servings
8 servings
Calories
355
Total fat
21g
Total carbohydrates
30g
Total protein
15g
Sodium
220mg
Cholesterol
59mg
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