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gary’s farfalle chicken salad

(1 RATING)
21 Pinches 1 Photo
TheOrganizedChef avatar
La Quinta, CA
Updated on Feb 10, 2020

This fresh tasting salad is perfect for a party as an entree-type dish, since it contains plenty of chicken. I brought this to an Oscar Party and received great compliments on it. It is totally made ahead and ready to go when you wish to serve. I poached boneless chicken breast in salted water on top of the stove. I did this a day ahead and chilled in fridge. It sliced quite well. I did about 1/2+ inch cubes. You can use any cooked chicken, however. You could mix it up by using a combination of meats, such as chicken and ham....or you could just use cooked shrimp instead. Enjoy!

prep time 30 Min
cook time 10 Min
method Stove Top
yield 20 serving(s)

Ingredients

  • 6 ounces can of black olives, sliced
  • 16 oz jars roasted red peppers, drained, blotted dry, sliced
  • 1 cup red onion, chopped fine
  • 1/3 cup italian parsley, chopped
  • 1/4 cup capers from a jar, drained
  • 1tsp lemon zest, fine
  • 4 cups farfalle pasta (bow ties), measure dry and cook in salted water, drain
  • 1/3 cup olive oil
  • 3 tablespoons tarragon vinegar
  • 1 tablespoon honey
  • 2tsp dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 cups cooked chicken, cubed
  • 1/3 cup mayonnaise

How To Make gary’s farfalle chicken salad

  • Step 1
    In a small bowl, whisk the olive oil, vinegar, honey, mustard, salt and pepper. Set aside.
  • Step 2
    In a large bowl, toss the olives, peppers, onion,parsley, capers, and lemon zest to combine.
  • Step 3
    Cook the pasta in salted water until desired firmness, 9-11 minutes; I usually do the 11 minutes. Drain and add to the large bowl with olive, pepper, etc. Pour the olive oil dressing on top and gently fold to mix with a rubber spatula, being careful to not tear the bow tie pasta. Set aside to cool to room temperature and to let the dressing settle in.
  • Step 4
    Add the cubed cooked chicken to the salad along with the mayo, and gently fold with the rubber spatula to just combine. Cover with plastic wrap to chill in fridge before serving. It should serve 20, if several dishes are offered.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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