Kittencal's Chicken Bow-Tie Feta Salad
Recipe: #335
October 08, 2011
Categories: Salads, Vegetable Salad, Side Dishes, Chicken, Baby Shower, Brunch, Fathers Day Game/Sports Day, July 4th, Labor Day, Mothers Day, Picnic, Potluck, Sunday Dinner, Vegetarian, more
"I make this salad often in the summer season using leftover grilled chicken and my own Italian dressing recipes, I have a few great Italian salad dressings recipes posted here on the site anyone will work fine for this recipe, bottled will work fine but homemade is always better to use, it will improve the flavor of your salad big time! Cubed mozzarella or provolone cheese or freshly grated Parmesan cheese may be substituted for the feta, well drained canned sliced black olives or Greek Kalamata olives are a great addition to add in also To save time (and this is what I most always do) a day ahead, prepare the dressing then refrigerate, in a bowl combine the cooked pasta along with the chicken and feta cheese, toss, cover and refrigerate until ready to use the following day, before serving mix in the lettuce, tomatoes and dressing, this will save you a ton of time! Amounts listed are really only a guideline you may adjust amounts to your taste"
Ingredients
Nutritional
- Serving Size: 1 (315.4 g)
- Calories 391.6
- Total Fat - 6.1 g
- Saturated Fat - 2.8 g
- Cholesterol - 45.9 mg
- Sodium - 201.9 mg
- Total Carbohydrate - 71 g
- Dietary Fiber - 11.2 g
- Sugars - 5.1 g
- Protein - 16 g
- Calcium - 231.3 mg
- Iron - 1.8 mg
- Vitamin C - 11.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cook pasta according to package directions; drain and rinse in cold water (drain very well) then transfer to a large bowl
Step 2
Mix in romaine lettuce, chicken, onion, tomatoes and feta cheese.
Step 3
Drizzle with dressing and toss to coat, then season with salt and pepper to taste.
Step 4
After mixing allow the salad to sit at room temperature for about 20 minutes before serving or refrigerate for 1 hour.
Tips
No special items needed.