Caesar Chicken Salad

Caesar Chicken Salad



4 boneless chicken breasts, cut in one-inch pieces

1 (8 ounces) bottle caesar salad dressing

2 carrots, sliced thin

1 cup broccoli florets

16 ounces Dakota Growers farfalle

1/2 cup chopped mushrooms

3 green onions, thinly sliced

1 (10 ounces) package of frozen sugar snap peas


  Directions Cut chicken in small pieces and place in a bowl. Add Caesar salad dressing, cover, refrigerate for one hour. Spray frying pan with cooking spray. Add chicken coated with dressing and mushrooms, and cook for 10 minutes. Cook pasta according to package directions, adding carrots, broccoli, and snap peas to the pot when three minutes remains to cook. Drain, mix chicken with pasta and vegetables. Popularly called bow ties in the U.S., farfalle is derived from farfalla, the Italian word for butterfly. Servings 6