Green Pasta Salad with Chicken

Green Pasta Salad with Chicken

Green Pasta Salad with Chicken

Serves: 8
Hands-on time: 25 minutes
Total time: 25 minutes (plus cooling time)


  • Sea salt and fresh ground black  pepper, to taste
  • 2 cups chopped asparagus (NOTE: Trim and cut into 1-inch long pieces.)
  • 12 oz whole-wheat or brown rice rotini or penne (TIP: For even more color, opt for tri-color pasta.)
  • Olive oil cooking spray
  • 1/2 cup unsweetened plain coconut yogurt or reduced-fat plain Greek yogurt
  • 1/4 cup light coconut milk
  • 1 tbsp fresh lemon juice
  • 1 tbsp raw honey
  • 1 clove garlic, minced
  • 12 oz cooked and cooled shredded boneless, skinless chicken breast
  • 1/4 cup each coarsely chopped fresh flat-leaf parsley, cilantro, dill and mint
  • 3 green onions, thinly sliced

Green Goddess Pasta Salad


  1. Bring a large pot of salted water to a boil. Add asparagus and blanch for 1 minute, until tender-crisp. Remove asparagus from pot with a sieve or slotted spoon and transfer to ice water until cool. Drain and transfer to a large bowl.
  2. Cook pasta according to package instructions. Drain, mist with cooking spray and cool to room temperature on a tray.
  3. Prepare dressing: In a small bowl, whisk together yogurt, coconut milk, lemon juice, honey and garlic. Season with salt and pepper.
  4. To a large bowl with asparagus, add pasta, chicken, parsley, cilantro, dill, mint, onions and dressing and mix well. Season with additional salt and pepper.

Nutrients per serving (1/8 of pasta salad): Calories: 251, Total Fat: 3 g, Sat. Fat: 1 g, Carbs: 37 g, Fiber: 5 g, Sugars: 4 g, Protein: 21 g, Sodium: 114 mg, Cholesterol: 36 mg 

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