Recipes

The Dining Diva’s

Chicken Waldorf Pasta Salad with Mexican Mint Marigold Dressing

Serves 6

Chicken Salad:

4 Boneless, skinless chicken breasts, cooked and diced

1 Large Granny Smith apples, cored and diced

4 Green onions, sliced, including tops

½Cup Dried cranberries

½Cup Chopped celery

½Cup Chopped pecans

½lb Cooked whole wheat pasta

Dressing:

¾Cup Mayonnaise

½Cup Sour cream

3 Tbsp Chopped Mexican mint marigold (or 3 Tbsp fresh tarragon or 1 tsp dried)

1 Tbsp Tarragon wine vinegar

2 tsp Dijon mustard

1 tsp Beau Monde seasoning

Salt and pepper to taste

Dash Tabasco

Mix chicken salad ingredients in a bowl; toss gently to combine. In a separate bowl, stir dressing ingredients together. Combine dressing with salad, adding enough dressing to bind salad. Chill and serve on leaf lettuce.

Talking points:

Please note: I do not have a nutritional analysis of this recipe….just generally high in carbs!!

•Complex carbs from the whole wheat pasta

•Good carbs from the apple and the dried cranberries

•Nuts also very good fat and add’l source of protein

•Salad can be made in advance

•Tastes “new” because of using fresh herbs

•I have other suggestions for variations

Please be sure to list my website www.thediningdiva.com