Ingredients
Serves: 8
CHICKEN AND SALAD:
4 boneless skinless chicken breast halves
3 tablespoons canola oil, divided
salt and freshly ground black pepper
1 pound bowtie (farfalle) pasta
1 pint cherry or grape tomatoes, halved
1/2 medium red onion, chopped
DRESSING:
1 bag (or box) frozen chopped spinach, thawed and squeezed of excess moisture
1 medium cucumber, seeded and coarsely chopped
1/2 cup chopped fresh baby dill
4 scallions, white and light green part only, coarsely chopped
3 cloves garlic, coarsely chopped
1 cup mayonnaise, regular or reduced-fat
1 cup buttermilk, regular or reduced-fat
1 package ranch salad dressing mix
White wine vinegar or fresh lemon juice (to taste)
Salt and freshly ground black pepper, to taste
Preparation
