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January 2001 Issue
Confetti Chicken Salad
by Ronda L. Halpin
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After the holidays, many people feel like they've been eating for two (or more!) for the past month or so. I guess that's why so many resolutions for the New Year are about dieting. But what if you could resolve to eat better without sacrificing the great flavors you've come to expect at the dinner table? That's the goal of the new series we're beginning here at the Rush Hour column this month.

We begin our journey of healthy eating with a special salad. Made of the freshest ingredients available, it combines sweet, tangy and savory flavors to make a meal that's a pleasure to taste. Ingredients like orzo (a rice-shaped pasta), apples, onions, toasted walnuts and shredded chicken make this a meal that's got a little bit of everything.

The dressing for this salad gets its tang from a healthy dose of cider vinegar and a little fresh lemon juice. With all of the fat in this dish coming from lean chicken breast and olive oil, it's a meal that you can smile while serving!

Who said New Year's resolutions had to be hard?


Confetti Chicken Salad

  • 3 cups rice-shaped pasta, cooked
  • 2 medium Macintosh apples, julienned
  • 4 c. spinach, finely chopped
  • 1 red bell pepper, chopped
  • 1/2 bunch green onions, chopped
  • 1/2 cup walnut pieces, toasted and broken into small pieces
  • 1 chicken breast, cooked and torn into small pieces
  • 1/4 cup apple cider vinegar
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • Salt and pepper, to taste
In a mixing bowl, combine the cooked pasta with all the other ingredients. Toss the mixture lightly. Serve at room temperature or chilled.
  • Yields: 4-6 servings
  • Preparation Time: 20 minutes

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