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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 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
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.