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Summertime Chicken and Pasta Salad
Summertime Chicken and Pasta Salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
90 minutes
Chilled Italian Chicken Pasta Salad: Tenderloins, eggs, veggies tossed in dressing over romaine.
Ingredients:
  • 6 eggs
  • 1 (16 ounce) package farfalle (bow tie) pasta
  • 6 chicken tenders
  • 1 cucumber, sliced
  • 1 bunch radishes, trimmed and sliced
  • 2 carrots, peeled and sliced
  • 3 green onions, thinly sliced
  • 0.5 red onion, chopped
  • 0.5 (16 ounce) bottle Italian-style salad dressing
  • 4 romaine lettuce hearts, thinly sliced
Instructions:
  • To hard boil the eggs, place them in a single layer in a saucepan. Add enough water to cover the eggs by 1 inch. Bring to a boil, cover, then remove from heat. Let the eggs sit in the hot water for 15 minutes. Drain the hot water and cool the eggs under cold running water. Peel eggs once cooled.
  • Bring a large pot of lightly salted water to a rolling boil. Add bow tie pasta and cook until al dente, about 12 minutes. Drain in a colander in the sink, and rinse with cold water.
  • Gently poach the chicken tenders in 1/4 cup of water in a saucepan over medium-low heat until cooked through. Once done, remove from the water and allow them to cool.
  • Cut the tenders into bite-sized pieces and slice the eggs. Combine with cooked pasta, cucumber, radishes, carrots, green onions, and red onion in a salad bowl. Pour the Italian dressing over the salad and toss gently to mix. Refrigerate for at least 1 hour until chilled.
  • Arrange a generous portion of sliced romaine hearts on each plate and generously top with the delicious pasta-chicken salad before serving.

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