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Chicken Bow Tie Pasta Salad
Grilled chicken, romaine lettuce, cherry tomatoes, and bow tie pasta noodles tossed with your favorite dressing!
Servings:
6
Course:
Main Course, Salad, Snacks, Lunch, Others
Cuisine:
American, International
Ingredients
- 4 to 5 romaine lettuce rinsed then chopped; heads
- 2 pounds chicken breast boneless skinless
- salt to taste
- lemon pepper seasoning to taste
- 1 pound farfalle pasta bow tie shape
- 1 to 2 cups cherry tomato rinsed then sliced
Toppings
- croutons seasoned
- Parmesan Cheese shredded
- Creamy Poppyseed dressing
- caesar dressing
- Raspberry Vinaigrette dressing
- ranch dressing assorted dressings
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 ♥
Cup of Yum
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.