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Ingredients

4 Boneless, skinless chicken breast halves
2 cloves Garlic, minced
2 tsps. Ground black pepper
1 tsp. Italian seasoning
2 tbs. Olive oil
1/2 lb Bow tie pasta (farfalle)
2 oz. (20 slices) sliced pepperoni
1/3 cup Pitted black olives
3/4 cup Red peper, in thin strips
3/4 cup Mozzarella cheese, in small cubes
3/4 cup Artichoke hearts, quartered
1 Small red onion
5 tablespoons Fresh basil, shredded
Dressing:
3 tbs. Balsamic vinegar
1/2 cup Olive oil
1 clove Garlic, minced
2 tsps. Dijon mustard
1/2 tsp. Salt
1/2 tsp. Ground black pepper
1 bag Italian blend salad greens
1/2 cup Grape tomatoes

Preparation

Cut the chicken breast into 1" strips, place in a medium bowl with the garlic, black pepper, Italian seasoning and olive oil and coat well. Brown the chicken strips in a nonstick skillet over high heat for a few minutes and remove from the pan.

Cook the pasta in a large pan of boiling salted water for 8-10 minutes, until al dente, and drain.

In a large bowl combine the olives, red peppers,cheese and artichoke hearts. Cut two slices from the onion for garnish, chop the remainder and add to the bowl with the reserved chicken strips, 4 tablespoons basil and the cooked pasta. Whisk together the dressing ingredients, add to the salad and toss gently.

Serve on a bed of salad greens and garnish with reserve onion rins, grape tomatoes and remaining basil.

Cook's Notes

With it's variety of colors and depth of flavors, this is a wonderful company salad that can be prepared ahead and dressed at the last minute.

Nutrition Information

Calories: 619 ; Total Fat: 27 g ; Saturated Fat: 6 g ; Polyunsaturated Fat: 3 g ; Carbohydrates: 41 g ; Protein: 51 g ; Vitamin A: 294 RE ; Vitamin C: 69 mg ; Calcium: 162 mg ; Sodium: 640 mg ; Iron: 4 mg ; Fiber: 6 g