As summer heats up and you are looking for a quick and easy meal or potluck dish, chicken pasta salad is always a favorite. As an alternative to the mayo-laden chicken salad, this recipe, created for Real Food by Twin Cities chef and cookbook author Robin Asbell, has bowtie pasta that nestle among fresh mozzarella, crunchy walnuts, tender chicken, and juicy blueberries. A little orange zest adds a fragrant fruitiness and a boost of flavor to the mix.
Chicken and Blueberry Farfalle Salad
Makes 4 to 6 servings
12 ounces boneless, skinless chicken breast (or 2½ cups precooked, diced)
salt and pepper, to taste
olive or canola oil, as needed for cooking
For the Dressing
2 teaspoons fresh orange zest
¼ cup fresh orange juice
1 tablespoon fresh lemon juice
¼ cup extra virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon sugar
½ teaspoon salt
8 ounces farfalle pasta (3½ cups cooked)
1 cup fresh blueberries
8 ounces fresh mozzarella pearls, drained
2 large scallions, chopped
½ cup parsley, chopped
½ cup toasted walnuts, chopped (See Cook’s Notes)
- Put a large pot of salted water on stove over high heat and bring to boil to cook the farfalle.
- Place chicken on a cutting board and slice into bite-sized pieces. Sprinkle with salt and pepper. Place a large sauté pan over medium-high heat and drizzle with olive or canola oil; swirl to coat. Sprinkle the chicken into the hot pan and sear for 1 minute, and then stir. Stir and turn until cooked through, about 4 to 5 minutes. Let cool.
- In a small bowl, whisk the orange zest, orange juice, lemon juice, olive oil, Dijon mustard, sugar, and salt. Reserve.
- Cook the farfalle according to package directions, about 12 minutes, and then drain well. Rinse with cool water and place in a large bowl. Add the chicken, blueberries, moz- zarella, scallions, parsley, and walnuts, and drizzle with the orange dressing. Toss to coat, and serve. Keep, tightly covered, for up to 3 days.
• This recipe is made even easier with precooked rotisserie chicken. Or, plan ahead when you are grilling dinner another day, and cook extra to have ready for a second meal of fresh pasta salad.
• To toast walnuts on the stovetop, place a small sauté pan over medium-low heat, put the walnuts in the pan, and stir frequently for about 2 minutes—be careful not to burn. Transfer to a bowl, cool, and then chop.
Chicken & Farfalle Salad (Per Serving): Calories 584 (258 From Fat); Fat 30g (Sat. 8g); Chol 66mg; Sodium 784mg; Carb 49g; Fiber 4g; Protein 33g