Chicken Rotini Salad with Rosemary

Chicken Rotini Salad with Rosemary

Recipe Information

  • on April 19 at 07:54 AM
  • The combination of bright green spinach, rich red tomatoes, and shiny black olives makes this salad pop with color as well as taste.
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  • 4 ounces dried multigrain rotini
    1 1/2 cups cubed cooked skinless chicken breasts, cooked without salt (about 7 1/2 ounces cooked) (see Cook’s Tip at end of recipe)
    1 14-ounce can artichoke hearts, rinsed, drained, and coarsely chopped
    1 cup grape tomatoes, halved (about 5 ounces)
    1 cup fresh baby spinach (about 1 ounce)
    1/3 cup finely chopped red onion
    1 2.25-ounce can sliced black olives, drained
    3 tablespoons red wine vinegar
    1 tablespoon olive oil (extra-virgin preferred)
    1/2 teaspoon dried rosemary, crushed
    1/4 cup crumbled low-fat blue cheese

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