Friday, February 3, 2012

Parmesan Ranch Chicken Pasta Salad

From Kristi’s Kitchen


1 ½ recipes Parmesan Ranch Dip (recipe below)
1 ½ -2 c. cooked, shredded organic chicken
3 pieces organic turkey bacon, cooked & crumbled
16 oz. brown rice spiral pasta, cooked in salted water
12 oz. blanched sweet peas
1 medium organic carrot, grated
4 green onions, chopped


-Make Dip and set aside
-Combine all ingredients and incorporate dip into mixture while warm
-Sprinkle with a bit more sea salt and pepper to taste

Serve warm with steamed broccoli

Parmesan Ranch Dip


1 c. whole-fat organic greek yogurt
¼ c. grated organic parmesan cheese
1 tbsp. raw unheated honey
1 ¼ + 1/8 tsp. garlic powder
1 ¼ tsp. sea salt
¾ tsp. parsley
1 tsp. dried basil
¼ tsp. dill
¼ tsp. black pepper
¼ tsp. onion powder

-Combine all ingredients and use as a veggie dip or in this recipe

No comments:

Post a Comment