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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Chicken and Farfalle Salad

Source: dLife

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

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 3.2 Fat, 0.5 Vegetables, 0.0 Fruits, 0.0 Milk, 4.0 Starch, 2.7 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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Servings

Ingredients

Directions

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.
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.
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.
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.