Bistro Chicken Pasta Salad Recipes

BISTRO CHICKEN-PASTA SALAD

Bistro Chicken-Pasta Salad image

Try this Bistro Chicken-Pasta Salad at lunchtime! Full of feta, fresh tomatoes & basil, this chicken-pasta salad rivals the restaurant version!

Provided by My Food and Family

Categories Home

Time 25m

Yield 4 servings, about 1-1/3 cups each

Number Of Ingredients 8

Ingredients

1-1/3 cups penne pasta, cooked
1 cup quartered cherry tomatoes
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/2 cup prepared with less oil GOOD SEASONS Italian, Mild Italian or Zesty Italian Dressing Mix (see Tip)
1/3 cup loosely packed fresh basil leaves, cut into strips
1/4 cup chopped red onions
1/4 cup chopped sun-dried tomatoes
1/2 lb. boneless skinless chicken breasts, grilled, cut into 1/4-inch-thick slices

Steps:

Combine all ingredients except chicken.
Top with chicken.

Nutrition Facts : Calories 380, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g

BISTRO CHICKEN PASTA SALAD

Bistro Chicken Pasta Salad image

Make and share this Bistro Chicken Pasta Salad recipe from Food.com.

Provided by LMillerRN

Categories Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups rotini pasta
8 ounces skinless chicken breast halves, raw
1/4 cup kraft free viva Italian dressing
1 lb asparagus spear
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
20 cherry tomatoes
1/2 cup sun-dried tomato
1/4 red onion
1/4 cup fresh basil
3 ounces athenos traditional feta cheese
1/2 lb spinach leaves
1 cantaloupe
2 cups vanilla frozen yogurt

Steps:

COOK pasta per package instructions; drain but do not rinse.
BRUSH chicken with 1 tablespoons of the dressing. Place on greased rack of broiler pan.
BROIL 3 to 4 minutes on each side or until cooked through.
MEANWHILE, steam asparagus (1 pound = about 18 large spears) until crisp tender; drizzle with olive oil, lemon juice and black pepper to taste.
TOSS pasta, tomatoes, onion, basil and cheese in medium bowl. Place on serving plate topped with spinach (1/2 pound = about 4 generous cups chopped spinach); top with chicken. Drizzle with remaining dressing.
SERVE cantaloupe chunks topped with 1/2 cup of frozen yogurt per person.

Nutrition Facts : Calories 580.9, Fat 18.8, SaturatedFat 7.5, Cholesterol 54.6, Sodium 825.1, Carbohydrate 75.6, Fiber 8.1, Sugar 37.9, Protein 31.8

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