READY IN 1½ hrs

Summertime Chicken and Pasta Salad

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"This is one of my favorites. My best friend makes this, but I have tweaked it to suit my family's tastes." — AJRobinson71

Directions

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.

Kitchen-Friendly View

PREP 15 mins
COOK 15 mins
READY IN 1 hr 30 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 09, 2009

This is yummy & im making it for dinner tonight ,,LOVE YOU!

—5150MOMMY

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Most Helpful Critical Review

Aug 23, 2010

Although I tried following the directions, the textures weren't right (too much "slicing") and the portions were HUGE... this would feed 8+ people! (This was after already cutting down ingredients.) Next time, I'm going to swap the carrots and radishes for another reviewer's suggestion of olives and cherry tomatoes. And I'm definitely going to halve this to meet our household's needs. A good idea, but too many changes to make it a straight 5-star recipe as it stands.

—Sarah

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8 Ratings

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Jul 07, 2010

Thanks for this great summertime meal! It was delicious!

—Angie

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Jun 04, 2009

This is a great summertime recipe! I added a pint of grape tomatoes, a can of sliced black olives and instead of regular italian dressing I used Kraft's Ceaser Italian With Oregano to accent the romane hearts! thanks!

—fth1971

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Jan 12, 2010

I was skeptical about this, but it was filling and tasty for dinner.

—sweet_cuppin_cakes

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Apr 01, 2012

Everyone liked....especially with the homemade Italian Dressing.

—Marlene

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Nutrition

Calories
542 kcal
27%

Carbohydrates
67.7 g
22%

Cholesterol
217 mg
72%

Fat
18.4 g
28%

Fiber
6.7 g
27%

Protein
29.4 g
59%

Sodium
733 mg
29%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Summertime Chicken and Pasta Salad

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 542
Calories from Fat: 165

% Daily Value *
Total Fat 18.4g 28 %
Saturated Fat 3.8g 19 %
Cholesterol 217mg 72 %
Sodium 733mg 29 %
Potassium 803mg 23 %
Total Carbohydrates 67.7g 22 %
Dietary Fiber 6.7g 27 %
Protein 29.4g 59 %
Sugars 9.6g
Vitamin A 231 %
Vitamin C 63 %
Calcium 14 %
Iron 52 %
** Thiamin 21 %
Niacin 107 %
Vitamin B6 35 %
Magnesium 29 %
Folate 204 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.