Cathe Friedrich

Submitted by: Kelley Preparation Time: 25 minutes Cook Time: 20 minutes Extra Time: 30 minutes Ready In: 1 hr 15 mins Serves/Makes: 2 Level of Difficulty: Easy

Ingredients

Dressing:
2 Tbsp apple cider vinegar
1 Tbsp olive oil
1 tsp sugar
½ tsp ground cumin
½ tsp dried crushed oregano leaves

Veggies:
½ cup chopped, slightly peeled cucumber
½ cup grape tomatoes, halved
½ jalapeno, seeded and chopped
¼ red bell pepper, seeded and chopped
2 Tbsp red onion, finely chopped
1 Tbsp cilantro, finely chopped

Meat and Carbohydrates:
2 cups whole wheat pasta, cooked (medium shells pictured)
1 cup chicken breast, cooked and cubed approx. one large chicken breast (left-over roasted chicken pictured)

 

Directions:

Whisk together the dressing ingredients in a small bowl. Add the veggies and toss. Place vegetable mixture in the refrigerator for 30mins. – 2 hours to let flavors blend. Meanwhile, cook pasta and chicken. Let cool. Mix together chicken, pasta, and vegetables. Serve immediately.

*For gluten free option, simply substitute cooked quinoa for the pasta. Tastes delicious! Nutritonal information will change.

Tags: chicken breast, chicken pasta salad, cucumber, red bell, southwestern chicken, vegetable mixture

Nutrition Info: Amount Per Serving Calories 300.4 Total Fat 8.7 g Saturated Fat 1.4 g Polyunsaturated Fat 1.1 g Monounsaturated Fat 5.4 g Cholesterol 68.4 mg Sodium 79.9 mg Potassium 418.9 mg Total Carbohydrate 24.5 g Dietary Fiber 3.8 g Sugars 3.2 g Protein 31.4 g