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Dakota Salad
Orvetta Andreson, Minot, ND

4 cups boneless chicken breasts, skinned
4 cups canned, reduced sodium chicken broth
12 ounces rotini
2 cups seedless green grapes
1 cup snow peas, blanched
1 1/2 cups broccoli, blanched
1/2 cup chopped celery
1/2 cup chopped green pepper
1 kiwi, peeled and sliced
20 spinach leaves, torn in bite sized piece
1 cucumber, peeled and sliced
1/4 cup raisins
1/4 cup sunflower seeds
1/4 cup chopped green onions
1/2 cup sliced black olives
3/4 cup low-calorie Italian dressing
Salt and pepper to taste

Bring broth to simmer in large, heavy skillet; add chicken, cover and simmer until cooked, about 20 minutes. Drain chicken and cool. Cut into bite-sized pieces.

Cook pasta according to package directions; rinse in cold water, drain and cool. In a large bowl, combine chicken, pasta and remaining ingredients, except dressing. Pour dressing over salad and toss to coat. Cover and refrigerate 30 minutes to 2 hours. Toss salad and serve.

Serves 6-8.