A few weeks ago my friend Julie texted me this recipe saying how much her and her husband loved it. I was anxious to try it because it sounded delicious and so summery. And after I made it, it only took me seconds to come to the conclusion that IT IS!
As with most salads, you can alter the measurements to your liking. The next time I will probably add a small handful of copped green onions on top, but with or without onions, this salad is perfect on a summer's evening.
If you have leftover chicken, or you cook your chicken ahead of time, this recipe really does come together so quickly. Dinners that can be made and served in under 30 minutes on any night of the week are AWESOME!
Summer Greens, Strawberry, and Rotini Salad
Yield: 4 servings
Ingredients
*1 large chicken breast, cooked and chopped or shredded
3-4 cups Rotini pasta, cooked
3 cups mixed greens
1 cup strawberries, rinsed and sliced
1/4 cup sliced almonds, toasted
1/2 cup Feta cheese, crumbled
Italian dressing
Directions
Cook pasta according to directions on the box. Rinse the cooked noodles under cold water and drain completely. Add noodles, chicken, mixed greens, strawberries, almonds, and feta to a large salad bowl and combine well. Then either add the desired amount of Italian dressing over the whole salad and combine once more until evenly coated or dish each plate individually and add the dressing separately to each plate. Enjoy right away.
*Lately, I really like cooking chicken this way: Preheat oven to 425 degrees F. Line a baking sheet with foil. Place the chicken on the foil, brush with olive oil, and sprinkle with salt and pepper. Bake for 20-25 minutes, or until internal temperature reaches 165 degrees F. Once chicken has cooled a little either dice it or shred it.
Recipe Source: my good friend, Julie Field who adapted it from Runner's World.
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