SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Chicken & Blueberry Pasta Salad


From EatingWell:  August/September 2006

Yes, blueberries and pasta. The addition of poached chicken and feta cheese makes this dish into a light and satisfying summer supper that's also great for a potluck. If you already have some leftover chicken, skip Step 1 and add shredded chicken in Step 4.

6 servings, about 1 1/2 cups each | Active Time: 30 minutes | Total Time: 30 minutes



  1. Place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size strips.
  2. Bring a large pot of water to a boil. Cook pasta until just tender, about 9 minutes or according to package directions. Drain. Place in a large bowl.
  3. Meanwhile, place oil and shallot in a small skillet and cook over medium-low heat, stirring occasionally, until softened and just beginning to brown, 2 to 5 minutes. Add broth, feta and lime juice and cook, stirring occasionally, until the feta begins to melt, 1 to 2 minutes.
  4. Add the chicken to the bowl with the pasta. Add the dressing, blueberries, thyme, lime zest and salt and toss until combined.


Per serving : 315 Calories; 11 g Fat; 3 g Sat; 6 g Mono; 49 mg Cholesterol; 33 g Carbohydrates; 23 g Protein; 5 g Fiber; 238 mg Sodium; 207 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 2 very lean meat, 2 fat

Tips & Notes