Friday Favorite - Pasta Chicken Salad with Sun-Dried Tomatoes, Spinach and Bacon

Friday, April 18, 2008, by Leigh Anne

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“Feeding the people we love”

Last week I mentioned that on Sunday evenings I am posting the Wilkes Weekly Dinner Plan on my family blog. I am doing this for purely selfish reasons - it helps me be more organized with my grocery shopping! Instead of making daily trips to the store now I can go at least go every other day! So if you want to see what we are having for dinner each week along with the recipes pay us a visit.

On Fridays I will share with you our favorite recipe from the week. Last week it was Garlic Knots (which would be great served with this week’s favorite) and this week it is Pasta Chicken Salad with Sun-dried Tomatoes, Spinach and Bacon - now that’s a mouthful! I found it at one of my favorite food blogs - My Kitchen Cafe.

This week Jim was out of town for three days so last night I decided to try a recipe that I consider more “girlfriend” or “luncheon” type food although this dish is definitely filling enough for dinner. The girls and I, and sweet high school senior daughter’s “friend” Jameson, enjoyed it. It makes lots and we sent most of the leftovers home with Jameson for the rest of his family and saved one container full for our lunch the next day.

The flavor is wonderful. I loved the combination of the balsamic vinegar, sun-dried tomatoes and bacon. It calls for Cellentani pasta. I don’t think that is what I used though - it was a pasta that starts with a “C” but I can’t remember the name and the box has already gone out with the recycling. You just want to use a small tubular shape pasta.

This dish would be perfect for a luncheon, a potluck or a regular family dinner! It is fast and easy to make and is a great way to use leftover chicken. We will definitely be making this one again.

Pasta Chicken Salad with Sun-Dried Tomatoes, Spinach and Bacon

5 strips bacon, fried and chopped into bite-sized pieces
3-4 green onions, chopped
1 lb tube pasta (Cellentani), cooked, drained and cooled to room temperature
1 lb chicken, cooked and shredded (I used 2 chicken breasts)
4 cups fresh spinach leaves, torn into bite-sized pieces
1/2 cup sun-dried tomatoes, chopped (I used oil-packed, if using dry, plump them in hot water before using)
1/2 cup mayonnaise
4 tablespoons balsamic vinegar

Place the mayonnaise and balsamic vinegar in a small bowl. Whisk well. In a large bowl, combine pasta, bacon, green onions, shredded chicken, spinach leaves and sun-dried tomatoes. Toss lightly. Add about ½ to ¾ of the mayonnaise and vinegar mixture. Toss to combine. Add more dressing if the salad seems dry.

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Categories: Friday Favorites, Nourish, Recipes