Lemon Chicken Pasta Salad
This Lemon Chicken Pasta Salad is perfect potluck dish to bring to picnics and barbecues, or just as a fresh and light lunch any day of the week.
Servings: 3 servings
Ingredients
- 2 cups shredded chicken
- 2 cups cooked small pasta (like rotini or bowtie)
- 1 lemon
- 6 ounces plain Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons milk
- 2 green onions sliced
- 2 tablespoons fresh chopped parsley
- 1/4 cup sliced almonds
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Toast almonds on a cookie sheet with sides in a 350 degree oven for about 5 minutes. Set aside to cool.
- Combine ingredients (except lemon) together in a medium sized bowl.
- Zest about half of the lemon into the bowl. Slice the lemon in half and squeeze juice from one half into the salad and stir to combine. Taste, and add more lemon juice, salt or pepper as desired.
- Serve immediately or reserve in the refrigerator for up to two days and serve chilled.
Notes
I think small pasta shapes are the best for salad as they easily fit on a fork.
Nutrition
Calories: 522kcal | Carbohydrates: 36g | Protein: 39g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 548mg | Potassium: 503mg | Fiber: 5g | Sugar: 5g | Vitamin A: 324IU | Vitamin C: 22mg | Calcium: 173mg | Iron: 3mg
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