• Serves: 4
  • Prep Time: 45 min
  • Total Time: 45 min

Ingredients

For the Dressing

  • ¼ cup Welch’s 100% White Grape Juice
  • 2 tbsp white balsamic vinegar
  • 2 tbsp olive oil
  • 2 tsp sugar
  • ¼ tsp salt
  • ⅛ tsp black pepper

For the Salad

  • 8 oz. whole wheat penne pasta
  • Cooking spray
  • 8 oz. boneless, skinless chicken breast
  • 1 lb Welch’s Frozen Strawberries
  • 6 oz. fresh spinach
  • 4 oz. fresh mozzarella, cherry-size balls
  • ¼ cup fresh basil

Preparation

Whisk together vinaigrette ingredients; set aside. Cook pasta according to package directions; drain and let cool. While pasta is cooking, coat large skillet with cooking spray and cook chicken breast over medium heat. Turn chicken several times, until done (about 15-20 minutes). When cool enough to handle, cut chicken into bite-size chunks. Slice strawberries and cut basil into small strips (chiffonade). In a large bowl, toss pasta, chicken, mozzarella, strawberries and dressing.

To serve: Arrange spinach on four plates. Divide pasta mix evenly on top of spinach. Sprinkle with chopped basil.

Nutrition per Serving

Serving Size: ¼ salad recipe
  • 480 Calories 
  • Total Fat 17g
  • Saturated Fat 5g
  • Protein 25g
  • Carbohydrate 58g 
  • Cholesterol 55mg
  • Dietary Fiber 8g 
  • Sodium 380mg

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