Lean Cold Chicken and Pasta Salad

Lean Cold Chicken and Pasta Salad
3 cups chicken broth
3 split chicken breasts skinned and boned (about 18 ounces)
6 ounces shell-shaped pasta
1 cup low-fat mayonnaise (1 or 2 fat grams per tablespoon)
1/2 teaspoon celery salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon Dijon-style mustard
2 celery ribs, stringed and cut crosswise into 1/8-inch slices
1 cup baby spring peas, cooked briefly, drained and cooled
1 cup seedless red grapes, washed, dried and sliced in half
Add the chicken broth to a medium saucepan, place over medium-high heat and bring to a boil. Add the chicken breasts, turn heat to medium-low or low and gently simmer for 20 minutes. Remove breasts, drain and chill. Save broth for another use.
In the meantime, cook pasta according to package directions, drain and rinse under cold water. Set aside.
In a medium mixing bowl, whisk together mayonnaise, celery salt, pepper and mustard.
Cut the chicken breasts into bite-size pieces and fold into the mayonnaise mixture. Add pasta, celery, peas and grapes. Toss to combine. Cover and refrigerate to chill thoroughly.
Serves six.
LeanTip: To increase the flavor without adding fat, cook the pasta in the chicken breast water. Add enough water to the broth to equal 1 quart and cook as directed.
Nutrition values per serving: 270 calories (22 percent from fat), 6.7 g fat (1.6 g saturated fat), 39.3 g carbohydrates, 1.8 g fiber, 18.3 g protein, 34 mg cholesterol, 567 mg sodium.