8 oz penne pasta, about 2 cups or 500 mL
8 oz chicken breasts , boneless, skinless, about 2 medium-sized breasts
3 cobs corn , husks removed
2 green onions, thinly sliced
1 red bell pepper, diced
¼ cup Hellmann’s Flavors Garden Herb Mayonnaise
¼ cup plain yogurt
1 tbsp lime juice
1 tsp ground cumin
¼ tsp salt
black pepper, to taste
Bring a large pot of salted water to a boil over high heat.
Add penne pasta and cook, stirring occasionally, until tender but not mushy.
Drain, then rinse under cold running water and drain thoroughly.
Transfer to a large bowl.
Brush the chicken breasts lightly with a bit of Hellmann’s Garden Herb, then grill on the barbecue over medium heat for about 8 to 10 minutes per side or until no longer pink inside.
Cut into ½-inch (1 cm) cubes and add to the pasta in the bowl.
On the barbecue grill over high heat, cook corn cobs until slightly charred on all sides, turning often. Leftover cooked cobs of corn can also be used for this if you happen to have some.
Let the corn cool slightly, then cut the kernels from the cobs with a sharp knife and add to the pasta and shrimp.
Add the green onions and red pepper and toss to combine.
In a small bowl, stir together the mayonnaise, yogurt, lime juice, cumin, salt, and pepper.
Add the dressing to the salad, tossing until everything is evenly coated.
You may not wish to use all the dressing - just refrigerate any extra to use another time.
Taste and adjust the seasoning, if necessary, with salt and pepper.
Sugar: 4g
:
Calcium: 42mg
Calories: 332kcal
Carbohydrates: 47g
Cholesterol: 41mg
Fat: 6g
Fiber: 3g
Iron: 1mg
Potassium: 448mg
Protein: 21g
Saturated Fat: 1g
Sodium: 329mg
Vitamin A: 1023IU
Vitamin C: 41mg
