Warm Chicken Salad with Bows
Elevate your weeknight dinner game with this Warm Chicken Salad with Bows, a delightful medley of tender farfalle pasta, juicy pan-seared chicken, and vibrant fresh vegetables. This recipe combines the hearty comfort of chicken and pasta with the zesty brightness of lemon juice and balsamic vinegar for a balanced, flavorful dish that's ready in just 40 minutes. Fresh spinach, blistered cherry tomatoes, and fragrant garlic add layers of texture and aroma, while a topping of Parmesan cheese lends a savory finish. Perfect for a cozy family meal or an impressive dinner party starter, this warm salad is both visually stunning and irresistibly delicious. Serve it right from the skillet for an effortlessly elegant dish that will have everyone asking for seconds.
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Recipe Information
Ingredients
- 8 oz Farfalle pasta (bow-tie)
- 1 lb Chicken breast
- 1.5 tsp Salt
- 1 tsp Black pepper
- 3 tbsp Olive oil
- 1 small Red onion, thinly sliced
- 1.5 cups Cherry tomatoes, halved
- 2 cups Spinach leaves, fresh
- 2 cloves Garlic, minced
- 2 tbsp Lemon juice
- 1 tbsp Balsamic vinegar
- 0.25 cup Parmesan cheese, freshly grated
Instructions
Bring a large pot of well-salted water to a boil. Add the farfalle pasta and cook according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, prepare the chicken. Pat the chicken breasts dry and season both sides with 1 tsp of salt and 0.5 tsp of black pepper.
In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the chicken breasts and cook for 7-8 minutes per side, or until fully cooked and golden brown. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and let it rest for 5 minutes before slicing into strips.
In the same skillet, add the remaining 1 tbsp of olive oil. Sauté the sliced red onion for 2-3 minutes until softened, then add the minced garlic and cook for 1 minute longer until fragrant.
Add the cherry tomatoes to the skillet and cook for 4-5 minutes, stirring occasionally, until slightly softened and blistered.
Return the cooked pasta to the skillet and toss to combine with the vegetables. Stir in the fresh spinach leaves and cook gently for 1-2 minutes until wilted.
Drizzle the lemon juice and balsamic vinegar over the pasta mixture. Season with the remaining 0.5 tsp of salt and 0.5 tsp of black pepper. Toss well to evenly coat.
Transfer the pasta and vegetables to a large serving bowl. Arrange the sliced chicken on top of the pasta mixture.
Sprinkle freshly grated Parmesan cheese over the dish and serve warm.
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 959 mg | 42% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.3 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 163 mg | 13% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 854 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
