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Creamy Lemon Chicken Pasta Salad
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serves 4


1 cup lemon low-fat yogurt

1⁄3 cup canola mayonnaise

2 teaspoons freshly squeezed lemon juice

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons Italian parsley, chopped

Pasta Salad:

2 to 2-1/2 cups (4 ounces) uncooked bow-tie pasta

1 can (10 ounces) Valley Fresh canned chicken, drained & flaked

1 8-ounce can mandarin oranges, drained

2 green onion

1 small red bell pepper, finely chopped

1/2 cup celery, chopped

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Creamy Lemon Chicken Pasta Salad
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. Combine the yogurt, mayonnaise, lemon juice, celery, salt and pepper in a small mixing bowl; mix well. Set aside.
  2. Cook the pasta according to the package directions; drain and rinse under cold water. Combine the pasta, chicken, mandarin oranges, green onion, bell pepper and parsley in a large bowl. Add the dressing, toss to coat. Cover and refrigerate until time to serve.


Per Serving:  330 calories, 9g fat, 2g sat fat, 37g carbohydrates, 26g protein, 460mg sodium, 2g fiber, 150mg calcium

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