I make this salad often in the summer season using leftover grilled chicken and my own Italian dressing recipes, I have a few great Italian salad dressings recipes posted here on the site anyone will work fine for this recipe,  bottled will work fine but homemade is always better to use, it will improve the flavor of your salad big time!

Cubed mozzarella or provolone cheese or freshly grated Parmesan cheese may be substituted for the feta, well drained canned sliced black olives or Greek Kalamata olives are a great addition to add in also

To save time (and this is what I most always do)  a day ahead, prepare the dressing  then refrigerate, in a bowl combine the cooked pasta along with the chicken and feta cheese, toss, cover and refrigerate until ready to use the following day, before serving mix in the lettuce, tomatoes and dressing, this will save you a ton of time!

Some ingredients have no amounts listed, you can just use as much as you like

Servings 4-6

INGREDIENTS:

3 cups uncooked bow tie pasta (or use as much as you like)

1 head lettuce, chopped (or can use two romaine hearts, torn into pieces, I do not recommend using the outer leaves of the romaine for this salad, the hearts will hold up better with the weight of the pasta)

grape OR cherry tomatoes, halved

1 medium red onion, chopped

cubed cooked chicken (use as much as you like)

finely crumbled feta cheese (use lots!)

prepared Italian salad dressing (use as much as you like I would suggest to start with 1/2 cup and add in more to taste)

salt and fresh ground black pepper to taste

INSTRUCTIONS:—————————————————-

Cook pasta according to package directions; drain and rinse in cold water (drain very well) then transfer to a large bowl.

Mix in romaine lettuce, chicken, onion, tomatoes and feta cheese.

Drizzle with dressing and toss to coat, then season with salt and pepper to taste.

After mixing allow the salad to sit at room temperature for about 20 minutes before serving or refrigerate for 1 hour.

If you find that the salad is dry after removing from refrigerator then mix in some vegetable or canola oil.

You will also find this recipe on Recipezazz.com

If you love full flavored Mediterranean-style salads then you will LOVE this, you won’t find this recipe anywhere else I developed this years ago and has remained a huge favorite

Plan ahead this salad needs at least 3 or more hours of refrigeration time, all salad ingredients may be adjusted

I like to use grilled chicken breasts for this it really added tons of flavor

Servings 8

INGREDIENTS:

1 pound uncooked spiral pasta (or in Canada 1/2 a 900-gram package)

3 cooked chicken breasts, cubed

1/2 red onion, chopped

1/2 cup Greek Kalamata olives (or can use canned sliced black olives, drained)

1/2  green bell pepper, seeded and chopped

1/2  red bell pepper, seeded and chopped

12-15 cherry tomatoes, sliced in half

cubed mozzarella cheese (use as much as you like)

salt, to taste

Dressing:

1/2 cup olive oil

1/4 cup canola oil or vegetable oil

1 tablespoon red wine vinegar

1-1/2 tablespoons lemon juice

2 teaspoons tablespoon Dijon mustard

1/2 teaspoon fresh ground black pepper

1 tablespoon dried oregano

1 teaspoon dried basil

1 teaspoon garlic powder (do not use fresh garlic it will overpower the flavor of the dressing)

3 tablespoons freshly grated Parmesan cheese

1/4 to 1/3 cup prepared pesto, or to taste (can use bottled or homemade)

1 teaspoon fresh ground black pepper, or to taste

INSTRUCTIONS:——————————————–

Cook pasta until al dente;  drain then rinse under very cold water, drain again very well then transfer to a large bowl.

Add in diced chicken, onion, olives, bell peppers, tomatoes and mozzarella cheese; toss to combine.

For the dressing; in a bowl whisk the first 10 ingredients together until well blended, then whisk in the pesto starting with 1/4 cup (adding in more to taste is desired; pour over the salad then toss to coat.

Season with salt and pepper.

Refrigerator for 3 or more hours before serving to blend the flavors.

Servings 6

INGREDIENTS:

4 cups chopped chicken (can use one cooked deli chicken and remove the meat from the bones)

1 pound fresh tortellini pasta

2 tablespoons olive oil

1/3 to 1/2 cup prepared pesto

salt and fresh ground black pepper, to taste

1 medium package fresh baby spinach

freshly grated Parmesan cheese

INSTRUCTIONS:———————————————————–

In a large pot of salted water boil the tortellini according to package direction; drain.

Heat oil in a large saute pan over medium-low heat; add in cooked chicken and pesto and saute until just warm.

Add in the cooked  tortellini; stir to combine.

Season with salt and fresh black pepper.

Divide the spinach between 6 bowls.

Top with tortellini/chicken mixture, then sprinkle with Parmesan cheese.

Serve warm.

Servings 6-8

INGREDIENTS:

15 ounces uncooked Asian soba noodles

2 teaspoons dark sesame oil

1/4 cup vegetable oil, more if needed

1/4 cup rice vinegar ( do not use rice wine vinegar)

1/2 cup reduced sodium soy sauce ( more if needed)

2 teaspoons lime juice

2 tablespoons brown sugar

2 garlic cloves, minced (can use a little more)

1/2 teaspoon hot Asian Chili sauce (or can use cayenne pepper)

1 small carrot, peeled and finely grated (squeeze out the extra moisture with hands)

4 to 6 green onions, chopped

1/4 cup sesame seeds

fresh ground black pepper, to taste

INSTRUCTIONS:———————————————-

Cook the soba noodles in a large pot of water according to package directions; drain then rinse with very cold water then drain well again.

Cut the noodles into about 3 to 4-inches then place into a large bowl.

Mix in grated carrots and green onions; set aside.

In a bowl whisk the sesame oil with vegetable oil, rice vinegar, soy sauce, lime juice, brown sugar, garlic, and chili sauce or cayenne pepper (make certain that the brown sugar is completely dissolved) pour over the noodles and vegetables, add in sesame seeds then toss well to coat.

Season with black pepper.

Cover and refrigerate for a minimum of 2 or more hours.

*Note* if you find that the noodles are too dry after chilling time add in a small amount more of soy sauce and/or some canola or vegetable oil.

This is a delicious salad, you can kick up the heat by using spicy Italian sausages with casings removed in place of the ground beef and also adding on drained pickled jalapeno peppers

Amounts are only a guideline, all amounts may be adjusted

Servings 4

INGREDIENTS:

Taken from my “Favorites” folder!

The amounts listed are only a guideline since I don’t even bother measuring please feel free to adjust all ingredients to suit taste but please try not to omit anything all the ingredients blend together perfectly, you could use all mayonnaise but I prefer half mayonnaise and yogurt or sour cream for a lighter texture and Greek yogurt is best to use since it is thicker and holds up better, remember  if you are making this in advance then add in the diced apple just before serving, if you are a curry lover then try adding in 1/2 to 1 teaspoon curry powder into the mayo mixture it really does boost the flavor

For a luncheon, double or triple the complete recipe and serve this on a bed of lettuce with tomato wedges around the chicken salad then sprinkle more toasted almonds on and around the chicken salad

Servings 6-8

INGREDIENTS:

4 -5 cups cooked chicken ( shredded or finely chopped, preferably chicken breast)

1 stalk celery, finely diced

1/4 cup finely chopped red onions

2/3 cup dark raisins

1/2 cup red seedless grapes ( sliced into quarters or halves)

1 small apple ( cored and finely chopped)

1/3 cup toasted chopped almonds ( coarsley chopped)

1/2 cup mayonnaise(do not use salad dressing)

1/2 cup plain yogurt ( or use sour cream, Greek yogurt is the best to use)

2 -3 teaspoons honey ( or to taste)

fresh ground black pepper, to taste

1/2-1 teaspoon curry powder (optional)

INSTRUCTIONS:——————————————-

In a large bowl combine the cooked chicken with celery, onion, raisins, grapes, chopped apple and almonds; toss to combine.

In a bowl combine the mayonnaise with yogurt and honey until combined (if you are adding in the curry powder then combine with the mayonnaise mixture) add to the chicken mixture; toss to combine well, then season with black pepper to taste.

** Note** if making in advance add in apple just before serving.

I have made this salad in the past using leftover grilled steak in place of the bacon

Servings 6-8

INGREDIENTS:

3/4 cup picante sauce

6 tablespoons prepared Italian salad dressing

1/4 teaspoon ground cumin (or to taste)

8 cups fresh baby spinach

1 (15 ounce) can black beans, rinsed and drained

1-1/2 cups sliced fresh mushrooms

1 medium sweet red pepper, julienned

1 medium red onion, sliced

8 bacon strips, cooked and crumbled (can use more)

salt and fresh ground black pepper, to taste

6 hard-cooked eggs, sliced