Categories: Chicken, Pasta, Salad

Ingredients

• 8 ounces penne, cooked and drained
• 1 tablespoon vegetable oil
• 2 cups shredded cooked chicken (or cubed cooked chicken)
• 1/2 cup sliced celery
• 1/2 cup chopped red bell pepper
• 3 tablespoons diced red onions
• 1/4 cup chopped fresh parsley
• 1 cup fresh blueberries, rinsed and drained
• 1/4 cup slivered almond, toasted
• Creamy Tarragon Dressing:
• 3/4 cup mayonnaise
• 1/4 cup plain nonfat yogurt
• 2 green onions, coarsely chopped (white and green parts)
• 1 garlic clove, minced
• 2 tablespoons tarragon vinegar
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon salt

Directions

1. To make the dressing: add all the dressing ingredients to a food processor or blender; process until well blended; cover and refrigerate until ready to use.

2. To make the salad: in a large bowl, toss the pasta with the oil; cover and refrigerate until cool.

3. Add the next 5 ingredients to the pasta; toss with enough dressing to coat.

4. Cover and chill several hours to allow flavors to blend.

5. Just before serving, fold in blueberries and sprinkle with almonds.

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