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Pasta Chicken Salad

 Pasta Chicken Salad
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!
2 ServingsPrep/Total Time: 30 min.


  • 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


  • 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,

2 of 2

Pasta Chicken Salad (continued)

Nutritional Facts: 34 g carbohydrate, 4 g fiber, 28 g protein.
Wine: This recipe pairs well with a light white wine.: Taste of Home Special Offer: Enjoy this recipe with Seven Daughters White Blend CA, a crisp flavorful wine with hints of citrus. Buy now and get 6 bottles for $69.99. Order Now