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This refreshing summer salad is quickly prepared and always pleases a crowd. I like to eat it cold.
Ingredients
- 2 skinless, boneless chicken breast halves
- 1 (16 ounce) package uncooked farfalle (bow tie) pasta
- ½ pound frozen cooked cocktail shrimp
- 1 (2.25 ounce) can diced black olives, drained
- 1 pint cherry tomatoes
- ½ cup baby carrots, chopped
- 1 cucumber, diced
- ½ cup balsamic vinegar
- 1 (6 ounce) package feta cheese, crumbled
- salt-free seasoning blend to taste
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Place the chicken in a baking dish, and roast 25 minutes in the preheated oven, or until juices run clear. Remove from heat, cool, and cut into bite-size pieces.
Step 3
Bring a large pot of lightly salted water to a boil. Add farfalle pasta, cook 8 to 10 minutes, until al dente, and drain. Cool to room temperature.
Step 4
In a large bowl, mix the chicken, pasta, shrimp, olives, tomatoes, carrots, and cucumber. Toss with balsamic vinegar and feta cheese, and season with salt-free seasoning blend.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 371 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat4g | 19% |
| Cholesterol91mg | 30% |
| Sodium397mg | 17% |
| Total Carbohydrate50g | 18% |
| Dietary Fiber4g | 13% |
| Total Sugars5g | |
| Protein24g | |
| Vitamin C9mg | 44% |
| Calcium147mg | 11% |
| Iron4mg | 21% |
| Potassium331mg | 7% |
*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.
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source by allrecipe
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