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Chicken and Raspberry Salad


Makes 4 Servings

3 ounce uncooked gemelli pasta, (1 cup) (small pasta twists) or rotini

DRESSING
1/4 cup fat free chicken broth
1/3 cup raspberry vinegar
2 teaspoons fresh mint leaves, chopped
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper

SALAD
1 cup fresh raspberries
1 1/2 cups boneless skinless chicken breass, cooked, cubed
1/2 cup sliced celery
1/4 cup chopped green onion
4 cups mixed salad greens, (endive, romaine, radicchio and/or leaf lettuce)

Cook pasta to desired doneness as directed on package. Drain: rinse with cold water. Meanwhile, in jar with tight-fitting lid, combine all dressing ingredients; shake well. In a large bowl, combine raspberries, chicken, celery and onions; mix gently. Stir cooked pasta into salad. Pour dressing over salad; mix gently. Line 4 individual plates with salad greens. Spoon salad onto plates.




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