Bow Tie Pasta & Chicken Salad Recipe is Bursting with Fresh Flavor

Name: Bow Tie Pasta & Chicken Salad Recipe is Bursting with Fresh Flavor
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Ingredients: 1 small eggplant (12 oz.), cut crosswise into ¼"-thick slices; 2 Tbs. olive oil; ¾ cup basil leaves; 8 oz. bow tie pasta, cooked, cooled; 2 cups cooked chicken, cut into ½" pieces; 1½ cups cherry tomatoes, quartered; 1½ tsp. grated lemon zest; ¼ tsp. pepper; ⅔ cup bottled creamy Caesar salad dressing

Topped with a creamy, zesty dressing, this mix of pasta, chicken and veggies takes your salad game to a whole new level!

By Pam O'Brien

Reviewed by Susan Chiusano

I like a good salad. But replace the lettuce with pasta and I’m in love! Pasta makes any salad better, period. It’s hearty and satisfying and feels a little decadent in the best possible way. I mean, you’re eating salad, but you’re also eating pasta! What could be better than that?

That’s what makes this bow tie pasta & chicken salad recipe so good. It hits all the right notes. The pasta with the super cute shape is teamed with chicken, eggplant, tomatoes , lemon zest and fresh basil and then tossed in a creamy Caesar dressing. It’s bright and savory and also creamy and chewy.

This recipe makes a deliciously satisfying side dish, or a quick and easy lunch or dinner. That’s how versatile it is! Give the dish a try and see for yourself. Cook along with our video, then leave us a comment below to let us know how you like it.

Yields

6 servings

Total Time

20 min

Prep Time

10 min

Cook Time

10 min

Ingredients

1 small eggplant (12 oz.), cut crosswise into ¼"-thick slices
2 Tbs. olive oil
¾ cup basil leaves
8 oz. bow tie pasta, cooked, cooled
2 cups cooked chicken, cut into ½" pieces
1½ cups cherry tomatoes, quartered
1½ tsp. grated lemon zest
¼ tsp. pepper
⅔ cup bottled creamy Caesar salad dressing

Instructions

Coat grill pan with cooking spray; heat over medium heat. In large bowl, toss eggplant with oil until coated. In large grill pan, cook eggplant, flipping once, until just tender, 3–4 min. per side. Transfer to cutting board; halve each piece crosswise.

Thinly slice 1⁄2 cup basil leaves. In large bowl, toss pasta with chicken, eggplant, tomatoes, lemon zest, pepper and sliced basil. Transfer to serving bowl; sprinkle with remaining 1⁄4 cup basil leaves and serve immediately with Caesar dressing on the side.

Nutrition

Calories: 411
Fat: 24 gram
Saturated Fat: 4 gram
Protein: 15 gram
Carbohydrate: 33 gram
Fiber: 3 gram
Cholesterol: 46 mg
Sugar: 4 gram
Sodium: 334 mg

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