Balsamic Chicken Salad

I came across my inspiration for this chicken pasta salad in an issue of Simple and Delicious magazine. I had the majority of the ingredients on hand but decided I would wing it anyway and see how it turned out.

The original called for Gorgonzola cheese, but we’re not fans of bleu cheese so that was out. I also didn’t have any bacon on hand, which was called for, and I also opted for whole grape tomatoes instead of a regular chopped tomato.

It doesn't photograph terribly well, but don't let that fool you!

Whenever I change up a recipe, especially one I haven’t had a chance to try in its original form, I worry a little bit that it will be ill-received by my family, putting it on the black list if I were to ever actually try the original! So for that reason I was a little iffy on how it would be received, but thankfully it went over well.

Balsamic Chicken Salad
adapted from Simple & Delicious

3 cups uncooked farfalle (bowtie) pasta
2 cups cubed cooked chicken breast (a rotisserie from the store works great)
1 10 oz container grape tomatoes
1/2 cup finely chopped red onion
4 oz crumbled feta cheese

1/2 cup olive oil
1/4 cup minced fresh basil
1/4 cup balsamic vinegar
2 Tb brown sugar
1 tsp chopped garlic
1/4 tsp salt
1/4 tsp pepper
grated Parmesan cheese

~ Cook pasta according to package directions. Drain and rinse with cold water, put in a large bowl. Add chicken, onion, tomatoes, and feta cheese.

~ In a small bowl, whisk the oil, vinegar, basil, brown sugar, garlic, salt and pepper until well blended. Drizzle over salad and toss to coat. Serve with Parmesan sprinkled on top.