This salad is perfect on a rainy evening with a good glass of rose wine. I love the texture and creaminess of the camembert cheese and how it melts in your mouth and works so well in this salad.

 

Chicken Bowtie Salad
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 6 pieces boneless chicken breast
  2. Mixed bag lettuce
  3. Camembert cheese
  4. Black olives
  5. Avocado
  6. 300 grams bowtie pasta
  7. Dijon mustard
  8. Honey
  9. Soy sauce
  10. Salt
  11. Balsamic vinegar
  12. Olive oil
Instructions
  1. Heat oven to 180 degrees.
  2. Bring water to boil. When the water is boiling, add the pasta, salt and olive oil and leave to cook for about 7-10 minutes until it is Al-dente. Once it is done, drain the pasta out on a colander and run cold tap water through. This stops the cooking process. Drizzle some olive oil and mix well so that the pasta doesn’t stick together.
  3. Season the chicken with salt and olive oil. Mix Dijon mustard, honey and soy sauce together in a small bowl and rub on the chicken.
  4. Place on a greased baking tray and put in oven to cook for 15 minutes or until chicken is ready. You want the chicken to be moist and juicy and not dry.
  5. In a bowl, mix lettuce and chopped and de-seeded black olives and mix with balsamic vinegar and olive oil. Plate the salad. Peel and chop avocado and add to the plate with small slices of camembert cheese. Once the chicken is ready, give it a few minutes to cool before slicing and placing it on the salad.
Notes
  1. Enjoy with some fresh bread.
Cooking with Jaz http://cookingwithjaz.com/