Crisp Summer Chicken Salad
Chicken tenders, from the deli, diced
Farfalle pasta, cooked, drained and cooled
Romaine lettuce hearts, thinly sliced
Carrots, peeled, and sliced
Green onions, thinly sliced
|1/2 (16oz) bottle|
Balsamic salad dressing
Cut the tenders into bite-size pieces. Slice the eggs.
Cook pasta according to package instruction. Combine the cooked pasta, chicken, eggs, cucumber, carrots, green onions in a salad bowl, and pour the dressing over.
Toss lightly to mix, and refrigerate the salad for at least 1 hour, or until cold.
Place about 3/4 cup of sliced romaine hearts on each plate, then top with about 1 cup of pasta-chicken salad to serve.