Chicken Bow Tie Pasta Salad
Grilled chicken, romaine lettuce, cherry tomatoes, and bow tie pasta noodles tossed with your favorite dressing!
  • 3-4 heads Romaine lettuce, rinsed and chopped
  • 2 pounds Chicken breasts
  • salt, pepper, lemon pepper seasoning
  • 1 pound Bow Tie pasta noodles
  • 1-2 cups cherry tomatoes, rinsed
  • Seasoned Croutons
  • Shredded parmesan cheese
  • Assorted dressings: Ranch, Creamy Poppyseed, Caesar, Raspberry Vinaigrette
  1. Rinse the romaine lettuce in water, then pat dry with paper towels. Chop. Place chopped lettuce in a large serving bowl, cover and place in fridge to chill.
  2. Season chicken breasts with salt, pepper and lemon-pepper seasoning. Heat a tablespoon of olive oil on a large skillet, over medium-high heat. Cook chicken for 6 minutes on each side, or until cooked through. Set cooked chicken on a platter. Cover with foil and let rest a few minutes before slicing into bite-size pieces.
  3. *While chicken is cooking, boil the bow tie pasta noodles in a large pot of water; according to package directions. Drain water, then rinse pasta with cold water to stop cooking process, and to cool.
  4. Assemble salad: Add the cooked chicken pieces, cooled pasta and cherry tomatoes to the bowl of romaine lettuce. Toss with salad tongs. Serve salad with assorted dressings, croutons and parmesan cheese. Enjoy ♥
*Whenever I make this salad, I like to cook the bow tie noodles in advance, so they’re cold in the salad. I cook the noodles in the morning. Drain the water, then rinse them in cold water. I shake all the excess water off and place the noodles in a large ziplock bag. I keep the bag in my fridge until I’m ready to put them in the salad.
Recipe by Life In The Lofthouse at