Chicken SaladMakes 10 servingsINGREDIENTS 16 oz. Natural Directions Organic Whole Wheat Penne Rigate Pasta 2/3 cup Natural Directions Organic Extra Virgin Olive Oil 1/4 cup Red Wine Vinegar 1 T. Lemon Juice 1-1/2 T. Natural Directions Organic Dijon Mustard 1 pint Cherry Tomatoes, halved One (1) 6.5 oz. jar Marinated artichoke hearts, drained 1/2 cup Natural Directions Organic Raisins 1/2 cup Kalamata Olives, pitted and chopped 3 T. Capers, drained 3 cups Chicken, cooked and chopped DIRECTIONS Prepare pasta according to package instructions. Drain and rinse with cold water. Drain well. In a large bowl combine olive oil, vinegar, lemon juice and Dijon mustard. Mix to combine. Add tomatoes, artichoke hearts, raisins, olives, capers, chicken and drained pasta. Toss to combine. Refrigerate for 30 minutes and serve chilled. |