Spring Chicken and Pasta Salad
Prep Time: 15 minutes/Cook Time: 30 minutes/Serves 6
6 large eggs
1 (16.0 ounce package) bow tie pasta
1 pound chicken tenders
1 large cucumber, sliced
1 bunch radishes, trimmed and sliced
2 large carrots, peeled and sliced
1/2 medium red onion, chopped
1 cup Italian-style salad dressing
4 leaves romaine lettuce, thinly sliced (optional, for serving)
salt and pepper, to taste
Hard boil the eggs by placing them into a saucepan in a single layer. Fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 12-15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink, and rinse with cold water.
Meanwhile, heat a nonstick pan over medium-high heat. Add chicken, seasoned with salt and pepper, and cook until no longer pink inside, about 4 minutes per side. Remove the tenders from the pan, and set aside to cool.
Cut the tenders into bite-size pieces. Slice the eggs. Combine the cooked pasta, chicken, eggs, cucumber, radishes, carrots, and red onion in a salad bowl, and pour the Italian dressing over. Toss lightly to mix. Serve as is or serve on top a bed of romaine lettuce.
Note: Pasta salad can be served at room temperature or chilled.
From Chef Heather Hunsaker, www.foodonthetable.com