Chicken and Bow Tie Pasta Salad

In true cook once, eat twice fashion, I will typically ask my husband to grill a couple of extra chicken breasts to make this salad later in the week. But in a pinch, you can poach your own chicken while the pasta is cooking, or buy a rotisserie chicken at the market.

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Prep Time 15

Cook Time 20

Course chicken, Main Course, pasta, pasta salad, Salad

Servings 6

Ingredients

3 cups uncooked farfalle (bow tie) pasta, about 8 oz. or any flatter shape you like
1/3 cup fresh squeezed orange juice
1/4 cup fresh lemon juice
2 Tbsp extra virgin olive oil
1 Tbsp stone-ground, coarse, or country mustard
2 tsp sugar
1 1/4 tsp salt
1/2 tsp freshly ground black pepper
2 cups shredded cooked chicken breast (about 2 breasts)
1 1/2 cups seedless red grapes, halved
1 cup thinly sliced celery
1/3 cup finely chopped red onion
1/3 cup coarsely chopped walnuts, toasted I've used pistachios, as well
3 Tbsp Chopped fresh chives
2 Tbsp chopped fresh Italian flat-leaf parsley

Instructions

Cook pasta according to directions, without adding salt or oil to the pot. Cool completely, or plunge in an ice bath once cooked al dente.
While pasta is cooking, combine orange juice through rice vinegar in a large bowl and whisk to combine. Add pasta, remaining ingredients to the bowl and gently toss to combine.