3 C. uncooked farfalle (bow tie pasta) (about 8 oz.)
\n1\/3 C. fresh orange juice
\n1\/4 C. fresh lemon juice
\n2 T. extravirgin olive oil
\n1 T. stone-ground mustard
\n2 tsp. sugar
\n1 1\/4 tsp. salt
\n1\/2 tsp. freshly ground black pepper
\n1 1\/2 tsp. rice vinegar
\n2 C. shredded cooked chicken breast (about 2 breasts)
\n1 1\/2 C. seedless red grapes, halved
\n1 C. thin diagonally cut celery
\n1\/3 C. finely chopped red onion
\n1\/3 C. coarsely chopped walnuts, toasted
\n3 T. chopped fresh chives
\n2 T. chopped fresh parsley<\/p>\n
Cook pasta according to package directions, omitting salt and fat; drain. Cool completely. Combine orange juice and the next 7 ingredients (orange juice through rice vinegar) in a large bowl, stirring with a whisk to combine. Add pasta, chicken, grapes, celery, red onion, walnuts, chives, and parsley; toss gently to combine.<\/p>\n
Yield: 6 servings
\nServing size: about 1 2\/3 C.<\/p>\n
Calories: 363
\nFat: 14.4g
\nFiber: 3.1g<\/p>\n","protected":false},"excerpt":{"rendered":"
3 C. uncooked farfalle (bow tie pasta) (about 8 oz.) 1\/3 C. fresh orange juice 1\/4 C. fresh lemon juice 2 T. extravirgin olive oil 1 T. stone-ground mustard 2 tsp. sugar 1 1\/4 tsp. salt 1\/2 tsp. freshly ground black pepper 1 1\/2 tsp. rice vinegar 2 C. shredded cooked chicken breast (about 2 breasts) 1 1\/2 C. seedless red grapes, halved 1 C. thin diagonally cut celery 1\/3 C. finely chopped red onion 1\/3 C. coarsely chopped walnuts,…<\/p>\n