Summer Chicken Veggie Pasta Salad

Course lunch/dinner

Cuisine American

Prep Time 30 minutes

Servings 6

Calories 305 kcal

3 cups cooked chicken breast (approx. 3 small chicken breasts)cut up into bite size pieces, chill
6 cups cooked pasta any bite-size shape is best, allow to cool.
2 cups chopped raw veggies sweet pepper, red onion ,tomato, carrot, etc.
1 cup cheddar or hot pepper jack cheese or a combination: chopped into small cubes
1 can garbanzo beans drained
1/2 cup creamy itallian vinaigrette homemade or bottle (add more to taste)
3 cups leafy greens kale, spinach, or other leafy greens, torn into bite-size pieces.

Combine cooked pasta with leafy greens, cut-up chicken breast, and salad dressing. Toss well
You can toss all other ingredients with this, or layer it for a pretty presentation .
Adjust all ingredients and dressing to taste.

Note: This is good topped with avocado and parmesan cheese.
Adjust amounts of each ingredient and dressing to your preference!

Store in a sealed container in the refrigerator for up to 3 days.

Gluten free pasta works fine!

Nutrition Facts

Summer Chicken Veggie Pasta Salad

Amount Per Serving (1 cup)

Calories 305 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 60mg20%

Sodium 58mg3%

Potassium 266mg8%

Carbohydrates 37g12%

Fiber 2g8%

Sugar 1g1%

Protein 29g58%

Vitamin A 242IU5%

Vitamin C 5mg6%

Calcium 21mg2%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.