Summer Chicken & Mozzarella Salad
If you prefer, you can substitute grilled summer vegetables for the chicken in this traditional summer salad.
  • 6 ounces elbow macaroni
  • 5 teaspoons olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 boneless, skinless chicken breast halves (5 ounces each)
  • 1/2 teaspoon dried rosemary, crumbled
  • 2 cups cherry tomatoes, halved
  • 1/2 cup chopped fresh basil
  • 4 ounces part-skim mozzarella, cut into 1/2-inch cubes
  • 3 tablespoons balsamic vinegar
  • 4 cups arugula

1. In large pot of boiling water, cook pasta according to package directions. Drain well, transfer to large bowl, and add olive oil, 1/2 teaspoon of salt, and pepper and toss to coat.

2. Meanwhile, preheat the broiler. Rub chicken with remaining 1/4 teaspoon salt and rosemary. Broil 6 inches from heat for about 4 minutes per side, or until just cooked through. When cool enough to handle, cut chicken into bite-size pieces.

3. Add chicken, tomatoes, mozzarella, basil, and vinegar to bowl and toss to combine. Add arugula and toss again. Serve at room temperature or chilled.

Nutritional Information

Per serving: 384 calories, 13g total fat, 4.5g saturated fat, 6.3g monounsaturated fat, 1.5g polyunsaturated fat, 3g dietary fiber, 31g protein, 35g carbohydrate, 65mg cholesterol, 627mg sodium.

Good source of: calcium, folate, manganese, niacin, selenium.

Date Published: 09/19/2005 > Printer-friendly Version

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