Portion Size: 1 ½ cups; ½ cup chicken with dressing, ½ cup pasta, ½ cup vegetable 

Ingredients: Yields: 8 servings

Ingredients	Notes:
16 oz. package of dried rotini or bow tie pasta	May use whole grain
2 lbs. (4 cups) grilled chicken. Sliced in strips.	Cook until internal temperature reaches 165°F.
4 large Roma tomatoes	Washed, trimmed and sliced
1 red onion	Washed, peeled and diced.
1 (8 oz.) can sliced black olives
1 cup low fat Italian dressing	See recipe in cookbook for dressing
¼ teaspoon black pepper
½ cup Parmesan cheese
2 teaspoons parsley flakes
Lettuce leaves	Wash and trim.

Directions:

Steps:	Directions:	Critical Control Point / Quality Assurance
1	Cook pasta according to package directions. Drain pasta.  Rinse with cold water and drain again.
2	In a large mixing bowl combine pasta, tomatoes, pepper, olives, parsley and red onions.
3	Toss with dressing until well coated.  Cover and chill.
4	To serve, arrange the lettuce on salad plates.  Stir the pasta mixture and divide mixture among plates. Top with grilled chicken and parmesan cheese.