Chicken Pasta Salad with Asparagus and Lemon-Caper Vinaigrette

Chicken Pasta Salad with Asparagus and Lemon-Caper Vinaigrette

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  • Each serving
  • 430cal
  • 23g fat (6g sat)
  • 65mg chol
  • 400mg sodium
  • 32g carb
  • 2g fiber
  • 26g protein


  • 8 ounces farfalle pasta
  • 1 bunch asparagus, woody ends removed and stalks cut into 1/2-inch pieces
  • 1/4 cup lemon juice
  • 2 tablespoons Dijon mustard
  • 2 tablespoons capers, rinsed and chopped
  • 1/2 shallot, finely minced
  • 1 teaspoon lemon zest
  • 6 tablespoons olive oil
  • Salt and pepper, to taste
  • 2 cooked chicken breasts, cut into bite-sized pieces
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons chopped fresh chives


Cook pasta according to package directions. Add asparagus to the pot during the last 3 minutes of cooking; drain and set aside.

Combine lemon juice, Dijon mustard, capers, shallots and lemon zest in a bowl. Slowly whisk 
in olive oil; season with salt and pepper.

Toss pasta, asparagus, vinaigrette, chicken, feta and chives in a large bowl. Serve warm or cold.

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