Chef’s Recipe: Chicken Pasta Salad


This summer we are pleased to provide you with a recipe that is easy, healthy and fresh. Treat yourself to this delicious (and filling) chicken salad at home or at The Gardens during Saturday picnics.

300 grams 11 oz Bow tie pasta (raw weight)
480 grams 1 lb + 1 oz chicken breast boneless & skinless
120 grams 4 oz Pesto sauce
240 ml ½ cup Mayonnaise
120 grams 4 oz Feta cheese crumbled
120 grams 4 oz Fresh tomatoes (diced)
  1. Cook bow tie pasta to manufacturer’s instructions and cool
  2. Cook, then dice chicken breast (we use Cowichan Valley chicken)
  3. In a bowl, add pesto sauce and mayonnaise together
  4. Add chilled cooked pasta, and chilled diced chicken breast
  5. Gently blend in crumbled feta cheese and diced fresh tomatoes
  6. Season with salt if desired


Download and print the recipe here.