Print Options

 
 
 
 Print
Pasta Chicken Salad Recipe

Pasta Chicken Salad Recipe

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!
TOTAL TIME: Prep/Total Time: 30 min. YIELD:2 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.