This recipe came from the 2005 Cooking Light cookbook. It sounded wonderfully fresh and delicious with the citrus juices, red onion, red grapes and parsley. I wasn't too sure my son would like it - but surprisingly he ate every bite! Hubby and I really liked it too. This is definitely going to be on our regular list of meals this summer.
3 cups uncooked farfalle (bow tie pasta), about 8 ounces
1/3 cup fresh orange juice
¼ cup fresh lemon juice
2 Tbls. extra virgin olive oil
1 Tbls. stone-ground mustard
2 tsp. sugar
1 ¼ tsp. salt
½ tsp. freshly ground pepper
1 ½ tsp. rice vinegar (I didn’t have any rice vinegar, so I substituted cider vinegar)
2 cups shredded cooked chicken breast (about 2 breasts)
1 ½ cups seedless red grapes, halved
1 cup thin diagonally cut celery (I didn’t use celery this time)
1/3 cup finely chopped red onion
2 Tbls. chopped fresh parsley
1/3 cup coarsely chopped toasted walnuts
3 Tbls. chopped fresh chives
Cook pasta according to package directions, omitting salt and fat, drain and cool completely. (I opted to toss everything together while the pasta and chicken were still warm. I think the flavors melded perfectly while the salad was warm, and I that is the way I served it.)
Combine orange juice and next 7 ingredients in a large bowl, stirring with a whisk. Add pasta, chicken and remaining ingredients; toss gently to combine.
Yeild: 6 servings, 1 2/3 cups each. 363 calories with all of the ingredients added.