Antipasto Salad with Grilled Chicken & Grapes

Ingredients:

    2 cloves garlic, minced
    1c. prepared corkscrew pasta (1/2c. dry) [4 C]
    2T LF Sour Cream [2 F]
    1T LF Plain Yogurt
    2T chicken broth
    1T + 1/3 tsp olive oil [10 F]
    1 1/3 T red wine vinegar
    1/8 tsp freshly ground pepper
    1/2 tsp dried basil
    8 c Romaine lettuce, torn [2 C]
    1/2 c rinsed & drained artichoke hearts, chopped [2 C]
    1 c sliced red peppers [1/3 C]
    6 pimiento-stuffed green olives, sliced [2 F]
    1/2 c sliced red onion [1/2 C]
    1/2 c kidney beans, drained & rinsed [2 C]
    4 oz LF Monterey Jack cheese, cubed [4 P]

Serve with:

    10 oz. grilled chicken [10 P]
    1 1/2 c green and/or red grapes

Directions:

    Prepare pasta according to package instructions, rinse, set aside.

    Combine first 9 ingredients except pasta, stir to combine.

    In large bowl or rectangular container line bottom with Romaine, artichoke hearts, red peppers, kidney beans, red onion slices and olives.

    Add pasta and cubes of cheese, toss with dressing.

    Serve with chicken and grapes on the side.

Yield: 2 - 3 blocks & 2 - 4 blocks