Blueberry and Chicken Farfalle Salad

The spring blossoms make a spectacular display in the cities 

Chicken and Blueberry Farfalle Salad

Cook's Notes: A light spring pasta salad packed with nutritious ingredients. Juicy blueberries, tender pieces of chicken, crunchy almonds, and spinach greens drizzled with a light citrus dressing boost the flavor to the salad mix. Use a precooked rotisserie chicken as a time saver. The recipe serves four.  A prepared lite vinaigrette dressing can be substituted for a homemade citrus dressing. Another add-in to consider diced cucumbers.  

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 or 1/3 cup diced sweet or red onions
• 1 teaspoon dried parsley flakes
• 1-1/2 cups torn baby spinach leaves
• 1/3 cup toasted almonds or packaged candied walnuts (produce section) 

Citrus Dressing Ingredients:

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

Directions:
Make the 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.

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