Pasta Chicken Salad

• 1 boneless skinless chicken breast half (6 ounces)
• 3/4 cup uncooked bow tie pasta
• 3 cups Italian-blend salad greens
• 1/2 cup quartered water-packed artichoke hearts, rinsed and drained
• 8 pitted ripe olives
• 2 tablespoons chopped oil-packed sun-dried tomatoes
• 1/4 cup Italian salad dressing
• 2 tablespoons chopped walnuts
• 2 tablespoons grated Parmesan cheese

1. Grill chicken, covered, over medium heat or broil 4 in. from heat for 4-6 minutes on each side or until a thermometer reads 170u0b0. Set aside.
2. Cook pasta according to package directions. Meanwhile, in a large serving bowl, combine the salad greens, artichokes, olives and tomatoes. Cube chicken. Drain pasta and rinse in cold water; add pasta and chicken to salad greens.
3. Drizzle dressing over salad; sprinkle with walnuts and cheese. Toss to coat. Serve immediately.

chicken breast, pasta, italianblend, water, olives, tomatoes, italian salad dressing, walnuts, parmesan cheese

Taken from www.tasteofhome.com/recipes/pasta-chicken-salad/ (may not work)