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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

November 18 2013

Church Potluck - Creamy Chicken Pasta Salad

        1 can (10 3/4 ounces) Condensed Cream of Celery Soup
        1/2 cup plain low-fat yogurt
        1/4 cup water
        2 tablespoon Dijon-style mustard
        1 tablespoon vinegar
        1/9 teaspoon ground black pepper
        3 cup corkscrew-shaped pasta , cooked without salt and drained
        2 stalk celery , sliced (about 1 cup)
        1 medium tomato , diced (about 1 cup)
        2 cup cubed cooked chicken

Beat the soup, yogurt, water, mustard, vinegar and black pepper in a large bowl with a fork or whisk.  Add the pasta, celery, tomato and chicken and toss to coat.

Cover and refrigerate for 3 hours. Stir the salad before serving.