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Categories:
rotini pasta chicken breasts garlic salt romaine lettuce baby carrots red onion dressing tortilla chips
Viewed: 65 - Published at: 8 years agoIngredients
- 8 ounces tri-colored rotini pasta
- 2 chicken breasts
- 1 tablespoon minced garlic
- salt and pepper
- 1 head romaine lettuce, roughly chopped
- 1 cup baby carrots, chopped into rounds
- 1 red onion, chopped
- 4 ounces fat-free Catalina dressing, refrigerated
- 1 -2 cup tortilla chips, roughly crushed (I use Tostitos)
Method
- Preheat oven to 350 and prepare chicken breasts by adding garlic, and salt and pepper to taste.
- Roast chicken until done, about 10 minutes.
- Meanwhile, cook pasta according to box instructions.
- While the pasta is cooking, prepare vegetables, if not chopped already.
- Once chicken is done, let cool until able to handle and coarsely chop.
- In a large bowl, toss chicken, pasta, and vegetables.
- Refrigerate 1 - 2 hours, or until salad is chilled.
- Before serving, add dressing and crushed Tostitos and mix into salad.
