I love everything about summer. The weather, the longer days, and especially the food! Summer is great for cold dishes. I found this recipe a few years ago and now I have no idea where I got it! It has sort of morphed into my own creation over these years, so I am not even sure how accurate it is to the original. Daniel and I really enjoy it and it is super easy. It also works well as a potluck dish. And you know how us church-folk love potlucks (or at least the Reissig's do!).
Greek Chicken Pasta Salad
Ingredients:
4 large chicken breasts
1 box of bow tie pasta (cooked)
1 package of feta cheese
4 Roma tomatoes (quartered)
1 jar artichoke hearts (if desired)
Capers (if desired)
1 green pepper, chopped
Kraft Greek dressing
Lemon pepper seasoning
Recipe:
Season chicken breast with lemon pepper
Cook chicken breast and chop
Mix cooked pasta, chicken, tomatoes, artichoke hearts, capers, green pepper, and feta cheese in a large bowl. Add Greek dressing to moisten as needed
Refrigerate overnight or for 2 to 3 hours
Serve cold
Greek Chicken Pasta Salad
Ingredients:
4 large chicken breasts
1 box of bow tie pasta (cooked)
1 package of feta cheese
4 Roma tomatoes (quartered)
1 jar artichoke hearts (if desired)
Capers (if desired)
1 green pepper, chopped
Kraft Greek dressing
Lemon pepper seasoning
Recipe:
Season chicken breast with lemon pepper
Cook chicken breast and chop
Mix cooked pasta, chicken, tomatoes, artichoke hearts, capers, green pepper, and feta cheese in a large bowl. Add Greek dressing to moisten as needed
Refrigerate overnight or for 2 to 3 hours
Serve cold