1. Recipes

How to Make Summertime Chicken and Pasta Salad - A Step-by-Step Guide

Summer is the perfect time for light and refreshing meals, and this Summertime Chicken and Pasta Salad is just the thing to satisfy your cravings for a healthy and delicious dish. Packed full of fresh vegetables, juicy grilled chicken, and tender pasta, this salad is a complete meal in itself, making it an ideal choice for a quick and easy dinner on a warm summer evening.

What sets this salad apart is the combination of flavors and textures. Crisp, colorful vegetables such as bell pep...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 30 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.

    • Nutrition

    542 cal.

    • Total Fat: 18g
    • Saturated Fat: 4g
    • Cholesterol: 195mg
    • Sodium: 733mg
    • Total Carbohydrate: 68g
    • Dietary Fiber: 7g
    • Total Sugars: 10g
    • Protein: 29g
    • Vitamin C: 38mg
    • Calcium: 113mg
    • Iron: 5mg
    • Potassium: 804mg

    Categories

    Pasta recipes
    Salad recipes
    Chicken recipes
    Summertime recipes
    Main recipes