Ingredients
Chicken
- 2 large chicken breasts
- garlic powder
- onion powder
- Italian seasoning
- salt
- pepper
- 1 tablespoon olive oil
Other Mix-Ins
- 1 pint cherry tomatoes, halved
- 1 cucumber, sliced and quartered
- 1 can (6 oz) pitted black olives, halved
- ¾ red onion, sliced in small strips
- 8 oz mozzarella pearls
- 1-2 cup Olive Garden Italian dressing*
- 1 lb farfalle (bowtie) pasta, cooked according to instructions
Instructions
- Heat olive oil in a large frying pan on medium-high heat. Pound out chicken using a meat mallet so that it is ½ inch thick.** Lightly season each side of the chicken with salt, pepper, garlic powder, and onion powder. Then generously season each side with Italian seasoning.
- Add the chicken to the frying pan and cover. Cook for 4-5 minutes, or until golden brown. Flip the chicken over and cook for 3-4 minutes, or until golden brown. Move the chicken to a plate and cover. Allow to sit for about 10 minutes before slicing the chicken. Slice the chicken into strips, going against the grain.
- Add the cooked pasta, cherry tomatoes, cucumber, olives, red onion, mozzarella pearls, and sliced chicken to a large bowl, and mix.
- Add Italian dressing to the salad, starting with 1 cup and adding more according to your taste preference. Eat immediately, or store in the fridge and eat cold. Enjoy!
Notes
*You can use any type of Italian dressing, but I like this one the best! Add the dressing gradually and add as much as you like. Some dressings are stronger than others.
**You can either pound out the chicken, or cut it into two thin slices. Whichever is easiest!