Creamy Chicken Pasta Salad
Cooked chicken, pasta, celery and tomatoes are tossed with a delectable dressing made with Campbell's® Healthy Request® Condensed Cream of Celery Soup, yogurt, Dijon-style mustard and vinegar to make a sensational salad.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Celery Soup
0.5 cup plain low fat yogurt
0.25 cup water
2 tablespoons Dijon-style mustard
1 tablespoon apple cider vinegar
0.125 teaspoon black pepper
3 cups cooked corkscrew pasta, without salt and drained
2 stalks celery, sliced (about 1 cup)
1 medium tomato, diced (about 1 cup)
2 cups cubed boneless, skinless chicken breasts, cooked
0.5 cup plain low fat yogurt
0.25 cup water
2 tablespoons Dijon-style mustard
1 tablespoon apple cider vinegar
0.125 teaspoon black pepper
3 cups cooked corkscrew pasta, without salt and drained
2 stalks celery, sliced (about 1 cup)
1 medium tomato, diced (about 1 cup)
2 cups cubed boneless, skinless chicken breasts, cooked
Instructions
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.
Cover and refrigerate for 3 hours. Stir the salad before serving.
Creamy Chicken Pasta Salad
Cooked chicken, pasta, celery and tomatoes are tossed with a delectable dressing made with Campbell's® Healthy Request® Condensed Cream of Celery Soup, yogurt, Dijon-style mustard and...
Directions
Print
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.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Celery Soup
0.5 cup plain low fat yogurt
0.25 cup water
2 tablespoons Dijon-style mustard
1 tablespoon apple cider vinegar
0.125 teaspoon black pepper
3 cups cooked corkscrew pasta, without salt and drained
2 stalks celery, sliced (about 1 cup)
1 medium tomato, diced (about 1 cup)
2 cups cubed boneless, skinless chicken breasts, cooked
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