Description
This is one of my favorites. My best friend makes this, but I have tweaked it to suit my family’s tastes.
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
- ½ red onion, chopped
- ½ (16 ounce) bottle Italian-style salad dressing
- 4 romaine lettuce hearts, thinly sliced
Instructions
- Hard boil the eggs by placing them into a saucepan in a single layer. Fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling
- remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water
- then cool the eggs under cold running water in the sink. Peel once cold.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling
- stir in the bow tie pasta and return to a boil. Cook the pasta uncovered
- stirring occasionally
- until the pasta has cooked through
- but is still firm to the bite
- about 12 minutes. Drain well in a colander set in the sink
- and rinse with cold water.
- Simmer the chicken tenders in about 1/4 cup of water in a saucepan over medium-low heat
- until no longer pink inside. Remove the tenders from the water
- and set aside to cool.
- Cut the tenders into bite-size pieces. Slice the eggs. Combine the cooked pasta
- chicken
- eggs
- cucumber
- radishes
- carrots
- green onions
- and red onion in a salad bowl
- and pour the Italian dressing over. Toss lightly to mix
- and refrigerate the salad for at least 1 hour
- or until cold.
- Place about 3/4 cup of sliced romaine hearts on each plate
- then top with about 1 cup of pasta-chicken salad to serve.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 1 hr 30 mins
Servings: 6