70 | SIGNATURE MONTANA
INGREDIENTS:
• 2 roasted chicken breasts cut into bite size pieces
• 10 ounces of Farfalle pasta
• 1 red bell pepper, diced (pith and seeds removed)
• ½ cup pied Kalamata olives
• 1-1 ½ tablespoons dried parsley
• 1 cup feta cheese crumbles
• 1 cucumber sliced and cut into quarter moons
Dressing:
• ¼ cup fresh lemon juice
• 3 tablespoons water
• ½ cup extra virgin olive oil
• 2 tablespoons white sugar
• ½ teaspoon onion powder
• ½ teaspoon garlic salt
• ½ teaspoon dried oregano
• ½ teaspoon dried parsley
Mediterranean Chicken Salad
Bursting with crunchy, fresh, vegetables, this light, summer
salad is packed with flavor.
DIRECTIONS:
Cook the pasta according to package directions.
Drain and spread out on a foil-lined baking sheet
to cool; set aside.
Prep your vegetables and place them in a large
bowl. Add the pasta and chicken.
Dressing:
Whisk the lemon juice, water, sugar, onion
powder, garlic salt, oregano and parsley together.
Add the olive oil and continue whisking until
fully incorporated. Pour ½ cup of the dressing
over the pasta salad and toss to coat. Add more
if necessary, tasting aer tossing.
Serves 6-8
KITCHEN
FROM THE
