This fast summer salad recipe is crowd-pleasing and delicious. I enjoy eating it cold.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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
| Calories | 371 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 4 g |
| Protein | 24 g |
| Saturated Fat | 4 g |
| Sodium | 397 mg |
| Sugars | 5 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Loved this recipe! I omitted the chicken and carrots. I served the balsamic vinaigrette on the side.
Wonderful summer salad. Left out the tomatoes but added crushed nuts cashews and almonds, a two hard boiled eggs. I also pan fried the chicken in olive oil coated in montreal seasoning. I made my own balsamic dressing too (with a bit of brown sugar which added) It was so delicious!
This was good, but it could have used a little more shrimp and feta, in my opinion. I used 16 oz. chicken and that was the perfect amount.
I made it exactly as listed and it just wasn’t great. I like all of the ingredients, but the balsamic vinegar wasn’t a great choice of “sauce”. It made a really dry salad. Perhaps I should’ve tried the balsamic VINEGARETTE as others suggested.
I really enjoyed this pasta salad. I used elbow macaroni because it’s what I had. I also used a low fat balsamic vinaigrette, which everyone added to their own pasta at the table. I served this with Chloe’s Quick Fruit Salad for an easy, fast summer dinner.
Made without chicken. Used balsamic vinegarette dressing as another reviewer suggested. I shredded carrot rather than diced it. It was a beautiful salad and it is a definite have again. May use more dressing next time.
a real crowd pleaser
Amazing.
This is a very good summer type salad. I used Italian dressing and only used the shrimp. It was very yummy.
This is a great salad! I made it this past weekend for my family they all loved it. However, I think the recipe was meant to be used with ‘balsamic vinagarette salad dressing’ instead of the balsamic vinegar. That’s what I did and it turned out great!