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Chicken Bowtie Pasta Salad

  • Author: Emily
  • Total Time: 30 minutes
  • Yield: 10 1x


  • 2 boneless skinless chicken breasts
  • 1 chicken or vegetable bullion cube
  • 1 box of Farfalle pasta (bow tie pasta)
  • 1 5oz. bag of dried cranberries (Craisins)
  • 1/2 cup sliced almonds
  • 6 cups of chopped Romaine lettuce
  • 1 15 oz can mandarin orange slices
  • 1 small bag of shredded cheddar cheese (2 cups)
  • 3/4 cup poppy seed salad dressing


  1. Fill a large pot with 8 cups (2 quarts) of water. Place chicken and bullion cube in and set to medium high heat. Boil for 10-50 minutes, or until temperature in the center of meat registers 165 degrees. Remove the chicken, but do not discard poaching liquid. Add another 8 cups of water to poaching liquid (pour into a larger pot if needed) and bring to a boil over high heat. Stir in the Farfalle pasta and boil for 11 minutes until al dente. Drain pasta and set aside to cool.
  2. In a large mixing bowl, add the almonds, lettuce, whole can of oranges, and entire package of cheese.
  3. Empty the bag of dried cranberries into a microwave safe container and add enough water to cover the fruit. Microwave for about 2 minutes to soften. Drain and add the cranberries to the large mixing bowl with the rest of the salad ingredients.
  4. With two forks, shred the chicken and add to the bowl. Add the pasta and salad dressing and toss to combine. Chill for at least one hour before serving.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Salad
  • Cuisine: American