NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup cooked whole wheat penne pasta

0.25 cup non-fat Greek yogurt

1 tbsp chipotle peppers in adobo sauce

1 tbsp lime juice

0.5 cup red bell pepper

0.25 cup frozen corn

2 tbsp red onion

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat penne according to package directions; drain and set aside to cool.

• 2

  Season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until cooked through, then dice into bite-sized pieces.

• 4

  In a small bowl, whisk together the non-fat Greek yogurt, finely minced chipotle peppers in adobo, lime juice, and the remaining salt and pepper until smooth.

• 5

  Finely dice the red bell pepper and red onion, and thaw the frozen corn by rinsing under warm water.

• 6

  In a large mixing bowl, combine the cooked pasta, diced chicken, bell pepper, corn, and red onion.

• 7

  Pour the chipotle-lime dressing over the salad and toss thoroughly to ensure everything is evenly coated.

• 8

  Garnish with freshly chopped cilantro before serving chilled or at room temperature.