Description
This refreshing summer salad is quickly prepared and always pleases a crowd. I like to eat it cold.
Ingredients
- 2 skinless, boneless chicken breast halves
- 1 (16 ounce) package uncooked farfalle (bow tie) pasta
- ½ pound frozen cooked cocktail shrimp
- 1 (2.25 ounce) can diced black olives, drained
- 1 pint cherry tomatoes
- ½ cup baby carrots, chopped
- 1 cucumber, diced
- ½ cup balsamic vinegar
- 1 (6 ounce) package feta cheese, crumbled
- salt-free seasoning blend to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place the chicken in a baking dish
- and roast 25 minutes in the preheated oven
- or until juices run clear. Remove from heat
- cool
- and cut into bite-size pieces.
- Bring a large pot of lightly salted water to a boil. Add farfalle pasta
- cook 8 to 10 minutes
- until al dente
- and drain. Cool to room temperature.
- In a large bowl
- mix the chicken
- pasta
- shrimp
- olives
- tomatoes
- carrots
- and cucumber. Toss with balsamic vinegar and feta cheese
- and season with salt-free seasoning blend.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 8