Pasta Chicken Salad Recipe

Pasta Chicken Salad Recipe photo by Taste of Home

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Pasta, sun-dried tomatoes, artichokes and olives turn everyday salad mix into a Mediterranean delight. It’s also a great way to use up leftover chicken. Thanks to Brandlyn Graham of Clifton, Tennessee for the recipe!

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Pasta Chicken Salad Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

15 15 30

Ingredients

1 boneless skinless chicken breast half (6 ounces)
3/4 cup uncooked bow tie pasta
3 cups Italian-blend salad greens
1/2 cup quartered water-packed artichoke hearts, rinsed and drained
8 pitted ripe olives
2 tablespoons chopped oil-packed sun-dried tomatoes
1/4 cup Italian salad dressing
2 tablespoons chopped walnuts
2 tablespoons grated Parmesan cheese

Directions

Grill chicken, covered, over medium heat or broil 4 in. from heat for 4-6 minutes on each side or until a meat thermometer reads 170°. Set aside.
Cook pasta according to package directions. Meanwhile, in a large serving bowl, combine the salad greens, artichokes, olives and tomatoes. Cube chicken. Drain pasta and rinse in cold water; add pasta and chicken to salad greens.
Drizzle dressing over salad; sprinkle with walnuts and cheese. Toss to coat. Serve immediately. Yield: 2 servings.

Nutritional Facts 2 cups (prepared with fat-free salad dressing) equals 349 calories, 12 g fat (2 g saturated fat), 52 mg cholesterol, 852 mg sodium, 34 g carbohydrate, 4 g fiber, 28 g protein.

Originally published as Pasta Chicken Salad in Cooking for 2 Spring 2009, p56

Keeping Lettuce Fresh

To store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.