Chicken Bowtie Pasta Salad
Chicken Bowtie Pasta Salad is the kind of recipe everyone comes back for seconds of. Tender roasted chicken, bowtie pasta, juicy tomatoes, and fresh dill are tossed in a creamy spinach-buttermilk dressing for a cool, flavorful salad that's easy on the budget and perfect for feeding a crowd. It was always a hit with my personal chef clients!
Servings: 8
Equipment
Ingredients
Chicken Salad
- 4 boneless skinless chicken breast halves (2 1/2 pounds)
- 3 tablespoons canola oil divided
- salt and freshly ground black pepper
- 1 pound farfalle pasta (bowties)
- 1 pint cherry or grape tomatoes halved
- 1/2 medium red onion chopped
Dressing
- 1 bag (12-ounce) frozen chopped spinach thawed and squeezed of excess moisture
- 1/2 cup chopped fresh baby dill
- 4 scallions white and light green part only, coarsely chopped
- 3 cloves garlic coarsely chopped
- 1 cup mayonnaise regular or reduced-fat
- 1 cup buttermilk regular or reduced-fat
- 1 package ranch salad dressing mix
- Fresh lemon juice to taste
- Salt and freshly ground black pepper to taste
Instructions
Chicken Salad
- Preheat oven to 375 degrees.
- Drizzle chicken with oil and season with salt and black pepper. Roast for 22 to 25 minutes or until cooked through to at least 165 degrees.
- Let cool, then cut into 1/2-inch pieces.
- Meanwhile, bring a large pot of salted water to a boil.
- Cook the pasta until al dente (cooked, but still firm to the bite). Drain and rinse with cold water. Drain well. Toss with approximately 2 tablespoons canola oil.
- Transfer pasta to a large bowl. Add chicken, tomatoes and red onion.
Dressing
- Combine all dressing ingredients in a food processor or blender. Process until smooth. Add lemon juice and salt and black pepper to taste. Pour dressing over salad and toss to coat. Best served immediately.
Notes
MAKE-AHEAD:
- Cook chicken and pasta. Chop chicken and refrigerate. (Chicken and pasta may be stored together in a container).
- Make dressing and refrigerate separately.
- Before serving, halve tomatoes and dice onion. Add dressing, toss, and serve.
- Use fresh or frozen peas in place of the tomatoes.
Nutrition
Serving: 8 | Calories: 558kcal | Carbohydrates: 50g | Protein: 22g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 551mg | Potassium: 564mg | Fiber: 3g | Sugar: 5g | Vitamin A: 675IU | Vitamin C: 19mg | Calcium: 72mg | Iron: 2mg