Melon, prosciutto and dried cranberries pair well together in this chicken pasta salad recipe. Fresh grilled chicken breast is best, but you can save time by using roasted or grilled chicken from the supermarket. For the best flavor, combine the pasta salad with the dressing about 1 hour before serving. Source: EatingWell Magazine, May/June 2013

Stacy Fraser
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Ingredients

Dressing

Pasta Salad

Directions

  • To prepare dressing: Mash garlic and salt in a medium bowl with the back of a spoon into a chunky paste. Add buttermilk, mayonnaise, tarragon and vinegar; whisk until combined.

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  • To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add melon, spinach, chicken, cranberries, prosciutto, pepper and the dressing; toss to coat.

Tips

Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.

Nutrition Facts

294 calories; 5.9 g total fat; 1.5 g saturated fat; 54 mg cholesterol; 651 mg sodium. 398 mg potassium; 37.6 g carbohydrates; 3.6 g fiber; 9 g sugar; 25 g protein; 2806 IU vitamin a iu; 23 mg vitamin c; 39 mcg folate; 63 mg calcium; 2 mg iron; 59 mg magnesium; 3 g added sugar;

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