Cherry Nut Chicken Pasta Salad

(This is one of my favorites. Don’t know where I got it!)

8 oz. bowtie pasta (farfalle)
2 boneless, skinless breasts of chicken
(cooked and cut into small cubes)
½ cup sliced celery
1 pkg. (3 oz) sweetened dried cherries (or crasins)
3 Tablespoons slivered almonds (toasted)
½ cup fat free (Hellmans) mayonnaise
¼ cup white wine vinegar
¼ cup apple juice (a baby food jar works great)
3 Tablespoons sugar
2 teaspoons poppy seed
½ teaspoon dry mustard
¼ teaspoon salt

Cook pasta in large pot of boiling water according to package directions. Drain, rinse with cold water to cool and drain well. In a large bowl, combine pasta, cooked chicken, celery, cherries and almonds; mix well. In medium bowl using wire whisk, combine mayonnaise, vinegar, apple juice, sugar, poppy seed, mustard and salt. Pour dressing over salad; toss gently to coat. Refrigerate for at least 45 minutes. Serve cold.

Makes 6 servings.
Nutritional Info Per Serving:
Calories 211
Fat 4g
Saturated Fat 0g
Cholesterol 31mg
Sodium 300mg
Carbohydrates 31g