Ingredients
1 boneless skinless chicken breast half (6 ounces)3/4 cup uncooked bow tie pasta3 cups Italian-blend salad greens1/2 cup quartered water-packed artichoke hearts, rinsed and drained8 pitted ripe olives2 tablespoons chopped oil-packed sun-dried tomatoes1/4 cup Italian salad dressing2 tablespoons chopped walnuts2 tablespoons grated Parmesan cheese
Preparation
Grill chicken, covered, over medium heat or broil 4 in. from heat for 4-6 minutes on each side or until a thermometer reads 170°. Set aside.
Cook pasta according to package directions. Meanwhile, in a large serving bowl, combine the salad greens, artichokes, olives and tomatoes. Cube chicken. Drain pasta and rinse in cold water; add pasta and chicken to salad greens.
Drizzle dressing over salad; sprinkle with walnuts and cheese. Toss to coat. Serve immediately.
