Chicken Pasta Salad with boneless breasts of chicken with steak sauce, vegetables and bow tie pasta.
2 boneless breasts of chicken
3/4 cup steak sauce
1 12-ounce package fussili or bow-tie pasta
2 chicken bouillon cubes
1 medium Vidalia onion, diced
1 pound small broccoli florets
1 cup halved cherry tomatoes
1 cup blue cheese or ranch salad dressing
Marinate chicken breasts in steak sauce for 15 to 60 minutes. Grill until done and chop into bite-size pieces.
In a large pot of boiling water, add the bouillon cubes and cook pasta until al dente. Drain and rinse under cold water.
In a large bowl, combine chicken, pasta, onion, broccoli and tomatoes. Add salad dressing, mix and refrigerate until chilled.
Stir in additional salad dressing when ready to serve, if desired.
If desired or to use as a variation, replace the broccoli florets with two avocados, peeled and diced.
Recipe makes 4 servings.
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