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Greek Pasta Salad with Feta and Chicken

 
Greek Pasta Salad with Feta and Chicken
77

So easy to make, and the dish came out super tasty. Instead of green bell pepper, I used sweet red bell peppers, didn't have mint, so used fresh basil leaves instead. Yum.

Yield

4

servings

Prep

12

min

Cook

7

min

Ready

20

min

Trans-fat Free, Low Carb
 

Ingredients

12 ounces pasta, ditalini
*
½ cup chicken broth, low salt
1 tablespoon olive oil
1 tablespoon red wine vinegar
2 cloves garlic
minced
1 teaspoon dijon mustard
1 teaspoon oregano
dried
1 teaspoon thyme
dried
*
1 x salt
to taste
*
1 x black pepper
ground to taste
*
2 cups chicken
cooked cubed, about 1 pound
1 each green bell peppers
seeded and diced
¼ cup mint leaves
fresh and chopped
*
½ cup feta cheese
crumbled

Directions

Cook pasta according to package directions.

In a small bowl, whisk together broth, oil, vinegar, Dijon mustard, thyme, salt and pepper to taste.

Add diced chicken, green pepper, and mint.

Drain pasta and add to bowl with dressing and chicken.

Toss to combine.

Cover with plastic and refrigerate until ready to serve.

Top with feta cheese just before serving.

 

* not incl. in nutrient facts

Reviews

almost 5 years

So easy to make, and the dish came out super tasty. Instead of green bell pepper, I used sweet red bell peppers, didn't have mint, so used fresh basil leaves instead. Yum.

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Nutrition Facts

Serving Size 161g (5.7 oz)
Amount per Serving
Calories 22849% of calories from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 79mg 26%
Sodium 295mg 12%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 48g
Vitamin A 5% Vitamin C 43%
Calcium 12% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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