Ingredients:
3 cups uncooked farfalle (bow tie pasta)
1/3 cup fresh orange juice
1/4 cup fresh lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon stone-ground mustard
2 teaspoons sugar
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons rice vinegar
2 cups shredded cooked chicken breast (about 2 breasts)
1 1/2 cups seedless red grapes, halved
1 cup thin diagonally cut celery
1/3 cup finely chopped red onion
1/3 cup coarsely chopped walnuts, toasted
3 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
Preparation: Cook pasta according to package directions, omitting salt and fat; drain. Cool completely. Combine orange juice and the next 7 ingredients (orange juice 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.
Yield: 6 servings (1 serving : ~ 1 ½ cups; Calories: 360; Fat: 14g; Protein: 19g; Carb: 42g; Sodium: 553mg
http://www.myrecipes.com/recipe/roasted-chicken-bow-tie-pasta-salad
