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Chicken and Farfalle Salad
Source: dLife

A simple chicken and pasta salad made with tomatoes and scallions.

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 447.0
Total Carbs 73.5 g
Dietary Fiber 3.9 g
Sugars 3.3 g
Total Fat 3.2 g
Saturated Fat 0.5 g
Unsaturated Fat 1.6 g
Potassium 438.7 mg
Protein 28.9 g
Sodium 347.4 mg
Dietary Exchanges
, 1/2 Vegetables , 4 Starch , 3 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  small cucumber, peeled
0 1/2 cup  fat free mayonnaise
0 1/4 cup  low fat buttermilk
3 tbsp  fresh chives
1 tbsp  fresh lemon juice
1 tsp  dijon mustard
0 1/4 tsp  celery seeds
0 1/4 tsp  salt
0 1/2 lb  Pasta, farfel, dry
1 lb  boneless skinless chicken breasts
1 cup  fresh watercress, chopped
1 cup  fresh cherry tomatoes
3 each  scallions
  1. Place 1/2 cup of the cucumber, mayonnaise, buttermilk, chives, lemon juice, mustard, celery seeds, and salt into a blender and puree until smooth; set aside.
  2. Cook the farfalle according to directions on package, leaving out added fat or salt. Drain, rinse under cold water, and drain again. Place in a large serving bowl.
  3. In the meantime, spray a large nonstick pan with nonstick cooking spray and place over medium high heat. Add in the chicken and thoroughly cook, about 4 minutes per side. Remove from pan and place on a cutting board. Cool for 5 minutes then thinly slice on an angle. Add into the bowl with the pasta.
  4. Place the watercress, tomatoes, scallions, and remaining 1/2 cup of cucumbers into the bowl and add the dressing from the blender. Toss well to coat and serve immediately.

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