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| ROASTED CHICKEN AND BOW TIE PASTA SALAD Ingredients 3 cups uncooked farfalle (bow tie pasta) 1/3 c orange juice 1/4 c lemon juice 2 TBSP extra virgin olive oil 1 TBSP stone-ground mustard 2 tsp sugar 1 1/4 tsp salt 1/2 tsp black pepper 1 1/2 tsp rice vinegar 2 c roasted chicken breast, shredded 1 1/2 c seedless red grapes, halved 1 c celery, thinly cut on diagonal 1/3 c red onion, finely chopped 1/3 c walnuts or pecans, toasted and coarsely chopped 3 TBSP fresh chives, chopped 2 TBSP fresh parsley, chopped Instructions Cook pasta according to package directions and drain. Set aside to cool completely. Combine orange juice and the next 7 ingredients (through rice vinegar) in a large bowl, stirring with a whisk to combine. Add pasta, chicken, grapes, celery, red onion, walnuts, chives, and parsley; toss gently to combine. 6 servings of about 1 2/3 c each Source: Cooking Light |
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