This refreshing summer salad is quickly prepared and always pleases a crowd. I like to eat it cold.
Ingredients
- 2 skinless , boneless chicken breast halves
- 1 , 16 ounce
- 0.5 pounds frozen cooked cocktail shrimp
- 1 , 2.25 ounce
- 1 pint cherry tomatoes
- 0.5 cups baby carrots , chopped
- 1 cucumber , diced
- 0.5 cups balsamic vinegar
- 1 , 6 ounce
- salt-free seasoning blend to taste
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C).
-
2
Place the chicken in a baking dish, and roast 25 minutes in the preheated oven, or until juices run clear. Remove from heat, cool, and cut into bite-size pieces.
-
3
Bring a large pot of lightly salted water to a boil. Add farfalle pasta, cook 8 to 10 minutes, until al dente, and drain. Cool to room temperature.
-
4
In a large bowl, mix the chicken, pasta, shrimp, olives, tomatoes, carrots, and cucumber. Toss with balsamic vinegar and feta cheese, and season with salt-free seasoning blend.
Nutrition Facts
Per serving
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