Green Herb & Chicken Pasta Salad

A Memorial Day weekend BBQ would be incomplete without pasta salad. Make this healthy, low-calorie side dish to serve alongside the rest of your barbecue favorites. It's quick and easy to put together and a dish everyone will love. 

zest and juice of 1 lemon
1/2 lb pre-cooked chicken breasts, chop into chunks or small slices
fresh mint
1 bunch scallions
fresh arugula
whole wheat pasta, preferably bow ties or rotini
1 can chickpeas, drained
1/2 cup olive oil

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Drain and set aside.


2. In a large mixing bowl, whisk together lemon zest and juice, salt and black pepper to taste, and herbs (chop up about 2 tbsp fresh mint, 1/4 cup fresh parsley, and 2-3 scallions). Stream in the olive oil while whisking continuously to make a vinaigrette. 


3. To the bowl with the dressing, add the chicken, drained chickpeas, cooked pasta, and arugula and stir gently until thoroughly combined. Serve at room temperature or chilled.


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