Carrie's Experimental Kitchen


12
3
What's This?
Serving size 12
Prep Time
Total Time

This salad was exquisite and would make the perfect cold meal on a hot summer's day or shared with family and friends as an accompaniment at your next gathering!

Ingredients

1 lb bow-tie pasta (I used Barilla Plus)1 lb boneless chicken breast¾ cup kalamata olives, pitted and halved2 Tbsp capers¾ cup sun-dried tomatoes, thinly sliced2 scallions, chopped1 cup Hellmann's mayonnaise1 lemon, zest and juice1 Tbsp fresh oregano, chopped kosher salt, to taste fresh ground black pepper, to taste

Directions

  1. Cook pasta according to package directions. Drain and cool.
  2. While pasta is cooking, season your chicken with salt and pepper; then grill 7-8 minutes per side until chicken is cooked through. Cool, then slice into strips.
  3. In large bowl, whisk together the Hellmann's, oregano, lemon zest and juice until it's creamy.
  4. Add cooked pasta, chicken, olives, capers, sun dried tomatoes and scallions and toss to coat.

Read more from Carrie's Experimental Kitchen.

More From Kitchen Daily:

Easy Butternut Squash Soup with Ravioli Easy Butternut Squash Soup with Ravioli
Easy Butternut Squash Soup with Ravioli
Truffled Mac and Cheese with Kale Truffled Mac and Cheese with Kale
Truffled Mac and Cheese with Kale
Broccoli, Chicken and Cheese Pasta Bake Broccoli, Chicken and Cheese Pasta Bake
Broccoli, Chicken and Cheese Pasta Bake

Tags: Lunch, Pasta, 30 Minute, Barbecue & Grilling, Summer

Terms of Service | Privacy Policy Corporate Site | Advertise With Us