Chicken Pasta Salad

Chicken Pasta Salad Recipe

Summer is the season for fresh salads, and you will be thrilled with this quick & easy recipe! I have taken the quintessential pasta salad and elevated it with tender chunks of chicken. Not only would this salad be ideal for summer get-togethers, but also as a quick & easy light dinner.

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Recipe Information

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Total Time

55 Minutes

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      • 1 Pound Farfalle (Bow Tie) Pasta
      • 1 Gallon Cold Water
      • 1 1/2 Teaspoon Salt
      • 1 Pound Boneless, Skinless Chicken Breasts
      • 1 Teaspoon Garlic Powder
      • 1/2 Teaspoon Freshly Ground Black Pepper
      • 1 Tablespoon Extra Virgin Olive Oil
      • 1/4 Pound Bacon (Cooked & Crumbled)
      • 2 Cups Cherry Tomatoes, Halved
      • 2 Cups Baby Spinach (Packed)
      • 1 Cup Broccoli Florets
      • 1 Cup Feta
      • 1 Medium Red Onion (Thinly Sliced)
      • 1 Small Bunch Fresh Dill Weed (Chopped)

      • Vinaigrette
      • 1/4 Cup Extra Virigin Olive Oil
      • 3 Tablespoons Red Wine Vinegar
      • 1/2 Teaspoon White Balsamic Vinegar
      • 1/2 Teaspoon Italian Seasoning
      • 1 Clove Garlic (Minced)
      • 1 Tablespoon Dijon Mustard
      • 1/2 Teaspoon Salt & Freshly Ground Black Pepper


  1. In a medium stockpot over medium-high heat, bring water & 1 teaspoon salt to a boil. Add pasta and cook until al dente, about 7-8 minutes. Use a colander to drain & rinse pasta with cold water. Transfer to a large serving bowl & set aside.
  2. Meanwhile, in a medium skillet over medium-high heat, fry bacon until golden & crispy, about 8-10 minutes. Transfer bacon to a plate lined with paper towels to drain & cool. When cool enough to handle, chop bacon & set aside.
  3. Season chicken well with garlic powder, remaining salt & pepper. In a large skillet over medium-high heat, heat oil and saute meat until golden brown & thoroughly cooked, about 8 minutes on each side. Transfer chicken to a cutting board to cool for about 10 minutes. Cut into approximately 1-inch chunks. Set aside.
  4. Meanwhile, in a medium bowl, add oil, vinegar, balsamic vinegar, Italian seasoning, garlic, & mustard. Whisk briskly to combine ingredients. Season with salt & pepper and whisk again.
  5. In the bowl with the pasta, add chicken, bacon, tomatoes, spinach, feta, onion, & dill. Toss lightly to incorporate ingredients. Pour vinaigrette over salad and toss again for an even coating. Cover & chill in the refrigerator for at least 2 hours or overnight for optimal flavor.

Nutrition & Cost Facts


481 kcal


47 g


20 g


25 g

Cost Per Serving


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Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.


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