Pasta Chicken Salad On Watermelon Wedges Recipes

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PASTA-CHICKEN SALAD ON WATERMELON WEDGES



Pasta-Chicken Salad on Watermelon Wedges image

Dinner ready in 15 minutes! Enjoy this pasta and chicken salad served with watermelon wedges.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 6

Number Of Ingredients 10

1 1/2 cups uncooked mini penne pasta or other small pasta (about 6 oz)
2 cups cut-up cooked chicken breast
1 cup red grapes, cut in half
8 medium green onions, sliced (1/2 cup)
3/4 cup reduced-calorie mayonnaise or salad dressing
3 tablespoons fat-free (skim) milk
1 tablespoon Dijon mustard
1/2 teaspoon salt
12 watermelon wedges, 1 inch thick
1/4 cup sliced almonds, toasted*

Steps:

  • Cook and drain pasta as directed on package. Rinse with cold water; drain.
  • In large bowl, mix pasta, chicken, grapes and onions. In small bowl, mix mayonnaise, milk, mustard and salt; stir into pasta mixture.
  • To serve, place 3 watermelon wedges on each of 6 dinner plates. Divide salad evenly among watermelon wedges. Sprinkle with almonds.

Nutrition Facts : Calories 520, Carbohydrate 72 g, Cholesterol 50 mg, Fat 3, Fiber 5 g, Protein 23 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 42 g, TransFat 0 g

WATERMELON AND CHICKEN SALAD



Watermelon and Chicken Salad image

Provided by Liz Smith

Categories     easy, side dish

Time 15m

Yield 2 servings

Number Of Ingredients 16

2 1/2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon (packed) freshly grated peeled ginger root
1/4 cup soy oil or light olive oil
1 1/2 tablespoons dark sesame oil
1/2 teaspoon sugar, or to taste
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper
3 cups cooked thin noodles (prepared Chinese wheat noodles, rice noodles or vermicelli)
16 ounces boneless, skinless chicken breasts, grilled, sliced
1 pound seedless watermelon
1 English cucumber, halved, seeded and thinly sliced crosswise
1/4 cup thinly sliced scallions
Bamboo shoots
Bean sprouts
Fresh cilantro or parsley sprigs

Steps:

  • Combine the dressing ingredients in a jar and shake. Taste and adjust the ginger, sugar and salt.
  • Arrange the noodles in 2 little nests on plates. Fan out the chicken slices on top of each. Cut watermelon into 1-inch cubes and arrange on one side with the cucumber slices on the other. Sprinkle with scallions, bamboo shoots or bean sprouts and cilantro or parsley. Serve the dressing on the side.

SESAME PASTA CHICKEN SALAD



Sesame Pasta Chicken Salad image

A refreshing light pasta salad with a delicious Asian flair. Great for a summer cookout or picnic. Tastes great right away, and even better if you can allow it to marinate for a while.

Provided by ohines

Categories     Salad

Time 30m

Yield 10

Number Of Ingredients 12

¼ cup sesame seeds
1 (16 ounce) package bow tie pasta
½ cup vegetable oil
⅓ cup light soy sauce
⅓ cup rice vinegar
1 teaspoon sesame oil
3 tablespoons white sugar
½ teaspoon ground ginger
¼ teaspoon ground black pepper
3 cups shredded, cooked chicken breast meat
⅓ cup chopped fresh cilantro
⅓ cup chopped green onion

Steps:

  • Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
  • Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
  • In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
  • Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.

Nutrition Facts : Calories 349 calories, Carbohydrate 38.3 g, Cholesterol 23.9 mg, Fat 15.2 g, Fiber 2.2 g, Protein 15.9 g, SaturatedFat 2.5 g, Sodium 308.1 mg, Sugar 5.5 g

CANTALOUPE AND CHICKEN SALAD



Cantaloupe and Chicken Salad image

Betty Crocker's Living with Cancer Cookbook shares a recipe! Enjoy this cool salad on a warm night. The moist and tasty fruits and tangy dressing make it especially refreshing.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 9

1/4 cup plain yogurt
1/4 cup mayonnaise or salad dressing
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh chives
1/4 teaspoon salt
5 cups 1 1/2-inch pieces cantaloupe
2 1/2 cups cut-up cooked chicken
1 cup red or green grapes, cut in half
1 medium cucumber, cut into strips

Steps:

  • Mix yogurt and mayonnaise in large bowl. Stir in lemon juice, chives and salt.
  • Stir in remaining ingredients. Serve immediately, or refrigerate until chilled, at least 2 hours but no longer than 24 hours.

Nutrition Facts : Calories 250, Carbohydrate 18 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 220 mg

TOMATO-MELON CHICKEN SALAD



Tomato-Melon Chicken Salad image

Nothing says summer like picking watermelon, tomatoes and raspberries, then tossing them together in a salad. The addition of grilled chicken makes it a satisfying yet still summery meal. -Betsy Hite, Wilton, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 10

4 medium tomatoes, cut into wedges
2 cups cubed seedless watermelon
1 cup fresh raspberries
1/4 cup minced fresh basil
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
9 cups torn mixed salad greens
4 grilled chicken breasts (4 ounces each), sliced

Steps:

  • In a large bowl, combine the tomatoes, watermelon and raspberries. In a small bowl, whisk the basil, oil, vinegar, salt and pepper. Drizzle over tomato mixture; toss to coat. Divide salad greens among 6 serving plates; top with tomato mixture and chicken.

Nutrition Facts : Calories 266 calories, Fat 13g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 215mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges

CHICKEN-THYME-PENNE SALAD



Chicken-Thyme-Penne Salad image

It's "thyme" for chicken salad! Make this crunchy and flavor-packed salad a day ahead for a super time-saver.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h25m

Yield 12

Number Of Ingredients 13

3 cups uncooked penne pasta (10 oz)
4 cups cubed deli rotisserie chicken (from two 2- to 2 1/2-lb chickens)
2 cups seedless red grapes, cut in half
2 medium stalks celery, sliced (1 cup)
1/3 cup chopped onion (1 small)
3 tablespoons olive or vegetable oil
2 tablespoons chopped fresh or 2 teaspoons dried thyme leaves, crushed
1 1/4 cups reduced-fat mayonnaise or salad dressing
1 tablespoon milk
1 tablespoon honey
1 tablespoon coarse-grained mustard
1 teaspoon salt
1 cup chopped walnuts, toasted

Steps:

  • Cook and drain pasta as directed on package. Rinse with cold water; drain.
  • In very large (4-quart) bowl, mix pasta, chicken, grapes, celery and onion. In small bowl, mix oil and 1 tablespoon of the fresh thyme (or 1 teaspoon of the dried thyme). Pour oil mixture over chicken mixture; toss to coat.
  • In small bowl, mix mayonnaise, milk, honey, mustard, salt and remaining thyme. Cover chicken mixture and mayonnaise mixture separately; refrigerate at least 4 hours but no longer than 24 hours.
  • Up to 2 hours before serving, toss chicken mixture and mayonnaise mixture. Cover; refrigerate until serving. Just before serving, stir in 3/4 cup of the walnuts. Sprinkle salad with remaining walnuts.

Nutrition Facts : Calories 400, Carbohydrate 30 g, Cholesterol 50 mg, Fat 3, Fiber 2 g, Protein 19 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 7 g, TransFat 0 g

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