Kidney Friendly Recipes - Kidney Health | Manitoba Renal Program
Kidney Friendly Recipes - Kidney Health | Manitoba Renal Program
Kidney Friendly Recipes - Kidney Health | Manitoba Renal Program
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Chicken and<br />
Pasta Salad<br />
Ingredients<br />
Chicken Pasta Salad<br />
6 oz. (180 g) cooked chicken, cubed<br />
3 cups (750 ml) pasta, spiral, cooked<br />
½ green pepper, minced<br />
1 ½ tbsp. (22 ml) onion, minced<br />
½ cup (15 ml) celery, Chopped<br />
Combine all above ingredients and set aside.<br />
Garlic Mustard Vinaigrette<br />
2 tbsp. (25 ml) cider Vinegar<br />
2 tsp. (10 ml) mustard, prepared<br />
½ (2 ml) tsp. white sugar<br />
1 garlic clove, Minced<br />
1<br />
⁄3 (75 ml) cup water<br />
1<br />
⁄3 (75 ml) cup olive oil<br />
2 tsp. (10 ml) parmesan cheese, grated<br />
½ (2ml) tsp. ground pepper<br />
Instructions<br />
In a small bowl, mix together vinegar, mustard, sugar, garlic,<br />
and water; gradually whisk in oil. Stir in Parmesan. Season<br />
with pepper. Combine 1 ⁄3 cup (75 ml) of dressing with<br />
Chicken Pasta Salad and chill.<br />
Note: The left over vinaigrette can be stored in the<br />
refrigerator for up to 2 weeks. Remember to stir before using.<br />
Makes 6 servings.<br />
1 serving = 1 protein, 1 starch, 1 medium potassium<br />
vegetable & 2 fat choice<br />
(From: Seasonal Cooking for <strong>Renal</strong> Patients)<br />
90 Sides • Let's Eat!
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