Every recipe repertorie needs a good pasta chicken salad. This one is a good one!
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 my 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 but I couldn’t find that at my grocery store so I used this rotini. You just want to use a small tubular shape pasta and one that has some ridges so it holds onto all that yumminess you are going to put into the salad.
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. It would be great without the chicken too.
- 5 strips bacon fried and chopped into bite-sized pieces
- 3-4 green onions chopped
- 1 lb tube pasta I used Rotini, cooked, drained and cooled to room temperature
- 1 lb chicken cooked and shredded (I used ½ of a rotisserie chicken)
- 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 vinega
- 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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