GARY'S FARFALLE CHICKEN SALAD

Gary's Farfalle Chicken Salad image

Provided by Garrison Wayne @TheOrganizedChef

Number Of Ingredients 15

6 ounce(s) can of black olives, sliced
16 oz jar(s) roasted red peppers, drained, blotted dry, sliced
1 cup(s) red onion, chopped fine
1/3 cup(s) italian parsley, chopped
1/4 cup(s) capers from a jar, drained
1tsp lemon zest, fine
4 cup(s) farfalle pasta (bow ties), measure dry and cook in salted water, drain
1/3 cup(s) olive oil
3 tablespoon(s) tarragon vinegar
1 tablespoon(s) honey
2tsp dijon mustard
1/2 teaspoon(s) kosher salt
1/4 teaspoon(s) black pepper
4 cup(s) cooked chicken, cubed
1/3 cup(s) mayonnaise

Steps:

In a small bowl, whisk the olive oil, vinegar, honey, mustard, salt and pepper. Set aside.
In a large bowl, toss the olives, peppers, onion,parsley, capers, and lemon zest to combine.
Cook the pasta in salted water until desired firmness, 9-11 minutes; I usually do the 11 minutes. Drain and add to the large bowl with olive, pepper, etc. Pour the olive oil dressing on top and gently fold to mix with a rubber spatula, being careful to not tear the bow tie pasta. Set aside to cool to room temperature and to let the dressing settle in.
Add the cubed cooked chicken to the salad along with the mayo, and gently fold with the rubber spatula to just combine. Cover with plastic wrap to chill in fridge before serving. It should serve 20, if several dishes are offered.