Recipe | "Chicken and Blueberry Farfalle Salad" by Sue Ready

Cook's Notes: A great spring pasta salad packed with nutritious ingredients. Juicy blueberries, tender pieces of chicken, crunchy almonds. spinach greens drizzled with a light citrus dressing that boosts the flavor to the mix. Use a precooked rotisserie chicken as a time saver. Recipe serves four. A prepared lite vinaigrette dressing can be substituted for homemade citrus dressing.

Salad Ingredients:
  • 2 cups cooked chicken, cut into bite sized pieces 
  • 3 cups cooked pasta al dente (about 1-3/4 cups dry pasta) 
  • 1-1/2 cups fresh blueberries 
  • 1 cup diced mozzarella cheese or white cheddar cheese 
  • 2 large scallions, diced 
  • 1 tsp. dried parsley flakes 
  • 1-1/2 cups torn baby spinach leaves 
  • 1/3 cup toasted almonds
Citrus Dressing Ingredients:
  • 2 tsp. orange zest 
  • 1/4 cup fresh orange juice 
  • 1 TB. fresh lemon juice 
  • 1/4 cup olive oil 
  • 1 tsp. Dijon mustard 
  • 1 tsp. honey 
  • 1/4 tsp. salt 
  • 2 garlic cloves, minced 
  • 1 TB. white balsamic vinegar, good quality
  • Make dressing in a blender. Refrigerate a few hours ahead for flavors to meld.
  • Toss all salad ingredients together and drizzle with dressing right before serving.
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