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Pasta Salad with Chicken, Raisins, and Almonds

This recipe works well using leftover or rotisserie chicken. Yogurt and lemon create a tart, creamy sauce without adding a lot of fat.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2009


  • Coarse salt and ground pepper
  • 8 ounces whole-wheat penne rigate (or other short pasta)
  • 2 1/2 cups cooked shredded chicken
  • 1 cup plain low-fat yogurt
  • 1/2 cup golden raisins (optional)
  • 1/2 cup coarsely chopped fresh parsley
  • 2 tablespoons toasted almonds, coarsely chopped
  • 1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice


  1. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/4 cup pasta water. Drain pasta, then rinse under cold water to stop the cooking.

  2. In a large bowl, stir together pasta, chicken, yogurt, raisins (if using), parsley, almonds, lemon zest, and lemon juice. Thin sauce with pasta water if needed. Season with salt and pepper.

Cook's Notes

To store: refrigerate, up to 1 day.


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