Serves: 4
Total Calories: 86

4 cups cooked rosamarina or orzo pasta
1 cup shredded cooked chicken
2 medium cucumbers, chopped (1 1/2 cups)
1 , medium red or green bell pepper, , chopped (1 cup)
1/3 cup balsamic vinegar
1/2 cup pitted Kalamata or Greek olives
1/4 cup crumbled feta cheese

1. Place pasta, chicken, cucumbers and bell pepper in large bowl.

2. Pour vinaigrette over salad toss until coated. Top with olives and cheese.

wing it!
Kalamata olives, grown in the Mediterranean, are sun ripened, cured and pickled in brine. Available both pitted and unpitted, they have a salty, mild wine flavor and a texture that is soft and creamy.

1 SERVING: Calories 405 (Calories from Fat 145) Fat 16g (Saturated 3g) Cholesterol 40mg Sodium 670mg Carbohydrate 46g (Dietary Fiber 3g) Protein 19g * % DAILY VALUE: Vitamin A 38% Vitamin C 48% Calcium 10% Iron 18% * DIET EXCHANGES: 2 1/2 Starch, 2 Vegetable, 1 Medium-Fat Meat, 2 Fat * CARBOHYDRATE CHOICES: 3

From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 86
Calories from Fat: 15

More Recipes from the Betty Crocker Rotisserie Chicken Cookbook:
Bow-Ties with Chicken, Pesto and Roasted Red Peppers
Chicken Enchilada Lasagna Bundles
Chicken Lasagna with Tarragon-Cheese Sauce
Chicken Spaghetti Ole
Chicken Tetrazzini
Chicken and Fettuccine
Chicken and Ham Tetrazzini
Chicken and Pasta Stir-Fry
Creamy Chicken and Corn with Fettuccine
Golden-Crusted Chicken-Asparagus Lasagna
Greek Orzo Chicken
Pesto, Chicken and Pasta
Santa Fe Chicken-Tortellini Casserole
Spinach Fettuccine Casserole with Chicken and Bacon