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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Pasta, sun-dried tomatoes, artichokes and olives turn everyday salad mix into a Mediterranean delight. Itâs also a great way to use up leftover chicken. Thanks to Brandlyn Graham of Clifton, Tennessee for the recipe! Ingredients:
1 boneless skinless chicken breast half (6 ounces) |
3/4 cup uncooked bow tie pasta |
3 cups italian-blend salad greens |
1/2 cup quartered water-packed artichoke hearts, rinsed and drained |
8 pitted ripe olives |
2 tablespoons chopped oil-packed sun-dried tomatoes |
1/4 cup italian salad dressing |
2 tablespoons chopped walnuts |
2 tablespoons grated parmesan cheese |
Directions:
1. Grill chicken, covered, over medium heat or broil 4 in. from heat for 4-6 minutes on each side or until a meat thermometer reads 170°. Set aside.
2. Cook pasta according to package directions. Meanwhile, in a large serving bowl, combine the salad greens, artichokes, olives and tomatoes. Cube chicken. Drain pasta and rinse in cold water; add pasta and chicken to salad greens.
3. Drizzle dressing over salad; sprinkle with walnuts and cheese. Toss to coat. Serve immediately. Yield: 2 servings.
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