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|ROASTED CHICKEN AND BOW TIE PASTA SALAD
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
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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