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Ingredients

2 skinless, boneless chicken breast halves 1 (16 ounce) package uncooked farfalle (bow tie) pasta ½ pound frozen cooked cocktail shrimp 1 (2.25 ounce) can diced black olives, drained 1 pint cherry tomatoes ½ cup baby carrots, chopped 1 cucumber, diced ½ cup balsamic vinegar 1 (6 ounce) package feta cheese, crumbled salt-free seasoning blend to taste

Nutrition Info

370.7 calories carbohydrate: 50.2 g cholesterol: 90.8 mg fat: 7.8 g fiber: 3.5 g protein: 23.8 g saturatedFat: 3.8 g servingSize: - sodium: 396.8 mg sugar: 4.7 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
Place the chicken in a baking dish, and roast 25 minutes in the preheated oven, or until juices run clear. Remove from heat, cool, and cut into bite-size pieces.
Bring a large pot of lightly salted water to a boil. Add farfalle pasta, cook 8 to 10 minutes, until al dente, and drain. Cool to room temperature.
In a large bowl, mix the chicken, pasta, shrimp, olives, tomatoes, carrots, and cucumber. Toss with balsamic vinegar and feta cheese, and season with salt-free seasoning blend.

8 servings

This refreshing summer salad is quickly prepared and always pleases a crowd. I like to eat it cold.