Fresh Corn & Chicken Salad with Bow Tie Pasta
1 lb. boneless skinless chicken breasts, marinated in Italian dressing, fully cooked (preferably grilled), and sliced into thin pieces about 1/4 in. thick (Much better than cubing)
|I had already started digging in so|
please disregard the "presentation" :-)
3 stalks celery, finely chopped
1 red pepper, finely chopped
1 red onion, finely chopped
1/2 lb Farfalle (bow tie) Pasta
1/4 C sour cream
1/4 C mayonnaise
1/4 C feta cheese
1 t dried dill or 1 T fresh dill
1 T lemon juice
S & P to taste
In a medium saucepan bring salted water to a boil and add pasta. Cook according to package instructions. Grill the chicken. Once cooked and cooled, cut along the bias and then thinly slice. (*You may want to cut the corn into the bowl before adding the dressing ingredients if the kernels are still on the cob at this point. ) In a large bowl create dressing by mixing all ingredients together. Add corn, celery, red pepper, onion, and chicken to bowl, toss to coat. Add drained and cooled pasta to bowl. Toss to coat. Serve with an additional sprinkling of feta cheese and garnish with dill.
*An easy way to get corn off the cob is to take a large glass bowl and invert a smaller plastic bowl that fits into the base of the large bowl. Place the ear of corn vertically on top of the bottom of the small bowl and cut the kernels off. Kernels are then automatically collected in the larger bowl.
Alt: You can toss in blueberries to an individual serving to add an extra punch of summery goodness. Trust me, it's good.