Healthy Eating

Chicken Rotini Salad

Chicken Rotini Salad



4 ounces dried multigrain rotini or favorite pasta
1 1/2 cups cubed cooked skinless chicken breasts, cooked without salt
1 14-ounce can artichoke hearts, rinsed, drained, and coarsely chopped
1 cup grape tomatoes, halved (about 5 ounces)
1 cup fresh baby spinach (about 1 ounce)
1/3 cup finely chopped red onion
1 2.25-ounce can sliced black olives, drained
3 tablespoons red wine vinegar
1 tablespoon olive oil (extra-virgin preferred)
1/2 teaspoon dried rosemary, crushed, or fresh chopped basil
1/4 cup crumbled low-fat blue cheese


In a stockpot, prepare the pasta using the package directions, omitting the salt and oil. Drain in a colander. Run under cold water to stop the cooking process to cool the pasta quickly. Meanwhile, in a large bowl, stir together the remaining ingredients except the blue cheese. Stir in the pasta. Gently fold in the blue cheese.

Per Serving: Calories 296, Total Fat 9.0g, Saturated Fat 2.0g, Trans Fat 0.0, Polyunsaturated Fat 1.0g, Monounsaturated Fat 4.5g, Cholesterol 48mg, Sodium 444mg, Carbohydrates 29g, Fiber 5g, Sugar 3g, Protein 25g

Source: American Heart Association