Melon and Chicken Pasta Salad

This recipe, Melon and Chicken Pasta Salad.   (As of September 9, 2015 – there is still cantaloupe in the supermarket.)  Melon, prosciutto and dried cranberries pair well together in this chicken pasta salad recipe.  Fresh grilled chicken breast is best, but you can save time by using roasted or grilled chicken from the supermarket.  For the best flavor, combine the pasta salad with the dressing about 1 hour before serving.

Melon and Chicken Pasta Salad Recipe

Melon and Chicken Pasta Salad

1 clove garlic, minced

¼ tsp. salt

½ cup buttermilk

¼ cup low-fat mayonnaise

3 Tbsp. chopped fresh tarragon or 1 Tbsp. dried tarragon

1 Tbsp. distilled white vinegar

8 oz. (about 3 cups) whole-wheat bowtie pasta

2 cups cubed cantaloupe or honeydew melon

2 cups thinly sliced baby spinach

2 cups cubed or shredded cooked chicken

¼ cup dried cranberries

¼ cup chopped prosciutto (about 3 oz.)

Freshly ground pepper to taste

 

To prepare dressing:  Mash garlic and salt in a medium bowl with the back of a spoon into a chunky paste.  Add buttermilk, mayonnaise, tarragon and vinegar; whisk until combined.

To prepare pasta salad:  Cook pasta in a large pot of boiling water according to package directions.  Drain, transfer to a large bowl and let cool.  Add melon, spinach, chicken, cranberries, prosciutto, pepper and the dressing: toss to coat.          6 servings

 

(Recipe for Melon and Chicken Pasta Salad, Diabetic Connect, 2015)