Home Made Chicken & Broccoli Pasta Salad Directions:
In a large bowl, combine the cooked and cooled pasta, shredded chicken, blanched broccoli, cherry tomatoes, red onion, feta cheese, and black olives (if using).
In a separate small bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper to create the dressing.
Pour the dressing over the pasta mixture and toss gently until everything is well coated.
Sprinkle fresh parsley over the top for added flavor and freshness.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld.
Before serving, give the salad a final toss and adjust the seasoning if necessary.
Serve chilled.
Per Serving (Approximate values for a standard serving):
Calories: Around 350-400 calories per serving (varies based on ingredients and portion size).
Protein: Approximately 25-30 grams, depending on the amount of chicken used.
Carbohydrates: Roughly 30-40 grams, with variations based on pasta choice and vegetable content.
Fat: About 15-20 grams, considering the use of olive oil and reduced-fat feta cheese.
Fiber: Approximately 5-7 grams, with contributions from whole-grain pasta and vegetables.
I await your comments! Enjoy!
