February 20, 2012

Bistro Chicken and Pasta Salad

I've always seen the title "bistro" on menus and such, but I'm not quite sure what qualifies something as such. A quick Google search of "what is bistro" offers up many different interpretations, so this still remains a mystery to me. But, when I saw this recipe on Kraft I knew I had to try it. All the flavors blend really well into each other and I found it to be plenty filling. I'm normally not one to eat raw tomatoes but I decided to try them in this recipe and I am glad I did. I thought about making it without them, but then I think the recipe would not have turned out as well.

I ate this salad at room temperature and it was delicious. For leftovers, I would not reheat it, but just eat it out of the fridge. Or if you have time to let it sit out for a bit, get the chill taken off. It makes a fabulous lunch or dinner.

This recipe calls for grilled chicken. I used my George Foreman Grill to grill up some chicken tenders that I seasoned with salt, pepper, Italian seasoning and onion powder. Using pre-cooked grilled chicken will work or cooking the chicken any other way will as well. I just like the slightly charred taste that grilling gives it.

Bistro Chicken and Pasta Salad
Adapted from Kraft

Makes 4 servings, about 1 1/3 cups each

2 cups cooked whole wheat penne pasta
1 cup cherry tomatoes, quartered
4 oz (about 1 cup) feta cheese
1/3 cup packed basil, cut into strips
1/4 cup diced onion
1/2 lb grilled chicken, cut into bite sized pieces
1/2 cup fat free Italian dressing

1. Combine all ingredients in a bowl and toss to combine.

Nutritional Information
Calories: 292
Fat: 10
Carbohydrates: 28
Fiber: 4
Protein: 23
Sodium: 935
Points+: 7


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