Farfalle pasta salad with grilled chicken

By Giovanna M – Woodbridge, ON
Farfalle pasta salad with grilled chicken
  • Prep Time: 90
  • Total Time: 90

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About this Recipe

Easy to make with any seasonal vegetables you have on hand. You can grill the chicken on the barbeque or in the oven, it's your choice.


2 Hot house Ontario grown tomatoes (when you can find it), seeded and diced
1 large Ontario grown cucumber (when you can find it), seeded and diced
1 Ontario grown bell pepper (when you can find it), seeded and diced
500 g edamame beans, steamed
1 garlic clove minced
1 tsp salt
ground pepper, to taste
1/8 cup olive oil or to taste
454 g bowtie pasta (package)
6 Maple Leaf Chicken Thighs or Breasts
2 tsp Salt
2 tsp Garlic powder
1 tbsp Poultry Seasoning
2 tbsp Worcestershire sauce


You can start to marinate the meat the night before if you would like. Place the thighs or breasts in a glass bowl add the salt, garlic powder, poultry seasoning and Worcestershire sauce and mix till coated. You can either barbeque or put it in the oven. Cook thoroughly. Meanwhile,
bring large pot of water to boil, add salt (TBSP or to taste), start dicing the tomatoes, cucumbers, bell peppers, and mince the garlic. Add these to a large bowl along with the steamed and cooled edamame beans, and at this point you could even add the salt, pepper and olive oil. When the pot boils add the pasta, cook according to the instructions (every package is different), drain cool for 5 minutes, and add it to the rest of the ingredients. When the chicken is cooked you can slice it up and add to the pasta. This is protein packed!

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