Chicken and Blueberry Farfalle Salad

Chicken and Blueberry Farfalle Salad

Cook's Notes: A great spring pasta salad packed with nutritious ingredients. Juicy blueberries, tender pieces of chicken, crunchy almonds. spinach greens drizzled with a light citrus dressing that boosts the flavor to the mix.  Use a precooked rotisserie chicken as a time saver. Recipe serves 4. A prepared lite vinaigrette dressing can be substitute for homemade citrus dressing. 

Salad Ingredients:  

• 2 cups cooked chicken, cut into bite sized pieces
• 3 cups cooked pasta al dente (about 1-3/4 cups dry pasta) 
• 1-1/2 cups fresh blueberries
• 1 cup diced mozzarella cheese or white cheddar cheese
• 2 large scallions, diced
• 1 tsp. dried parsley flakes
• 1-1/2 cups torn baby spinach leaves
• 1/3 cup toasted almonds

Citrus Dressing Ingredients:

• 2 tsp. orange zest
• 1/4 cup fresh orange juice
• 1 TB. fresh lemon juice
• 1/4 cup olive oil
• 1 tsp. Dijon mustard
• 1 tsp. honey
• 1/4 tsp. salt
• 2 garlic cloves, minced 
• 1 TB. white balsamic vinegar, good quality

Directions:

• Make dressing in a blender. Refrigerate a few hours ahead for flavors to meld.
• Toss all salad ingredients together and drizzle with dressing right before serving.

A morning glory at my window

satisfies me more than 

the metaphysics of books.

by Walt Whitman