Chicken, Egg and Pasta Salad

    1 hour 30 minutes

    Which came first, the chicken or the egg? This pasta salad is a meal in itself. Make sure your radishes are fresh and crisp!

    10 people made this

    Serves: 6 

    • 6 eggs
    • 500g farfalle (bow tie) pasta
    • 6 chicken tenders
    • 1 cucumber, sliced
    • 1 bunch radishes, trimmed and sliced
    • 2 carrots, peeled and sliced
    • 3 spring onions, thinly sliced
    • 1/2 red onion, chopped
    • 1 cup (250ml) Italian dressing
    • 4 cos lettuce hearts, thinly sliced

    Preparation:15min  ›  Cook:15min  ›  Extra time:1hour chilling  ›  Ready in:1hour30min 

    1. Hard boil the eggs by placing them into a saucepan in a single layer. Fill with water to cover the eggs by 3cm. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water then cool the eggs under cold running water in the sink. Peel once cold.
    2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally until the pasta has cooked through but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink, and rinse with cold water.
    3. Simmer the chicken tenders in about 1/4 cup of water in a saucepan over medium-low heat until no longer pink inside. Remove the tenders from the water and set aside to cool.
    4. Cut the tenders into bite-size pieces. Slice the eggs. Combine the cooked pasta, chicken, eggs, cucumber, radishes, carrots, spring onions and red onion in a salad bowl and pour the Italian dressing over. Toss lightly to mix and refrigerate the salad for at least 1 hour, or until cold.
    5. Place about 3/4 cup of sliced lettuce hearts on each plate, then top with about 1 cup of pasta-chicken salad to serve.

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    Reviews in English (6)


    This is yummy & im making it for dinner tonight ,,LOVE YOU!  -  09 Apr 2009  (Review from Allrecipes USA and Canada)


    Although I tried following the directions, the textures weren't right (too much "slicing") and the portions were HUGE... this would feed 8+ people! (This was after already cutting down ingredients.) Next time, I'm going to swap the carrots and radishes for another reviewer's suggestion of olives and cherry tomatoes. And I'm definitely going to halve this to meet our household's needs. A good idea, but too many changes to make it a straight 5-star recipe as it stands.  -  21 Aug 2010  (Review from Allrecipes USA and Canada)


    Thanks for this great summertime meal! It was delicious!  -  07 Jul 2010  (Review from Allrecipes USA and Canada)