A crunchy, sweet, and tangy chicken pasta salad that makes a tasty meal or side dish. This creamy bowtie pasta salad is colorful and contains grapes, pineapple, mandarin oranges, dried cranberries, red onion, cubed chicken and more!
In a large skillet, add olive oil, and seasoned chicken. Cook chicken for 3-6 minutes per side over medium-low heat until internal temperatures reaches 165 degrees Fahrenheit. Remove chicken from skillet and set aside until cooled.
Once cooled, cube chicken into bite-sized chunks.
Bring a large pot of salted water (add 1 tablespoon of salt to 4 quarts of water) to a boil. Add pasta and cook until al dente. Drain, and rinse with cold water; set aside.
Rinse grapes with cool water to clean. Pat dry, and place grapes on a cutting board. Slice grapes in half.
Dry cutting board and rough cut the celery into small pieces. Once done, dice the red onion, and set aside.
Drain pineapples and mandarin oranges; set aside.
Add all fruits, veggies, pasta, and chicken to a large mixing bowl. Add dressing and toss. Chill salad in the refrigerator for at least one hour to allow flavors to meld.
Before serving, garnish with green onion, pecans, and dried cranberries.
Nutritional values may vary and are meant to be a guide.