Chicken Bow Tie Pasta Salad

Name: Chicken Bow Tie Pasta Salad
Yield: 6 serving
Ingredients: 4 to 5 heads romaine lettuce, rinsed then chopped; 2 pounds boneless skinless chicken breasts; salt and lemon pepper seasoning, to taste; 1 pound farfalle (bow tie) pasta; 1 to 2 cups cherry tomatoes, rinsed then sliced; seasoned croutons; shredded Parmesan cheese; Assorted dressings: Ranch, Creamy Poppyseed, Caesar, Raspberry Vinaigrette

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Servings
6
Course
Main Course, Salad, Snacks, Lunch, Others
Cuisine
American, International

Chicken Bow Tie Pasta Salad

Vera Ali

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Grilled chicken, romaine lettuce, cherry tomatoes, and bow tie pasta noodles tossed with your favorite dressing!

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Ingredients

Servings

4 to 5 heads romaine lettuce, rinsed then chopped
2 pounds boneless skinless chicken breasts
salt and lemon pepper seasoning, to taste
1 pound farfalle (bow tie) pasta
1 to 2 cups cherry tomatoes, rinsed then sliced

Toppings

seasoned croutons
shredded Parmesan cheese
Assorted dressings: Ranch, Creamy Poppyseed, Caesar, Raspberry Vinaigrette

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Instructions

Rinse the romaine lettuce in water, then pat dry with paper towels. Chop. Place chopped lettuce in a large serving bowl, cover and place in fridge to chill.
Season chicken breasts with salt, pepper and lemon-pepper seasoning. Heat a tablespoon of olive oil on a large skillet, over medium-high heat. Cook chicken for 6 minutes on each side, or until cooked through. Set cooked chicken on a platter. Cover with foil and let rest a few minutes before slicing into bite-size pieces.
While chicken is cooking, boil the farfalle (bow tie pasta) noodles in a large pot of water; according to package directions. Drain water, then rinse pasta with cold water to stop cooking process, and to cool.
Assemble salad: Add the cooked chicken pieces, cooled pasta and cherry tomatoes to the bowl of romaine lettuce. Toss with salad tongs. Serve salad with assorted dressings, croutons and Parmesan cheese. Enjoy ♥

Notes

*Whenever I make this salad, I like to cook the bow tie noodles in advance, so they’re cold in the salad. I cook the noodles in the morning. Drain the water, then rinse them in cold water. I shake all the excess water off and place the noodles in a large ziplock bag. I keep the bag in my fridge until I’m ready to put them in the salad.