Ingredients

The following ingredients have 12 Servings
  • 1 pound Farfalle Pasta
  • 1 pound Boneless Chicken Breasts
  • 3/4 cup Pitted Kalamata Olives, halved
  • 2 tablespoons Capers
  • 3/4 cup Fresh Sun Dried Tomatoes, thin slice
  • 2 Scallions, chopped
  • 1 cup Hellmann's Real Mayonnaise
  • 1 Lemon, zest and juice
  • 1 tablespoon Fresh Oregano, chopped
  • 1/2 teaspoon Kosher Salt
  • 1/8 teaspoon Black Pepper

Instruction

  • Cook pasta according to package directions. Drain and cool.
  • While pasta is cooking, season your chicken with salt and pepper; then grill  until chicken is cooked through (times may vary depending on the size of your chicken; approx. 15 minutes.) Remove from the grill; then slice the chicken into thin strips. 
  • In large bowl, whisk together the Hellmann's mayonnaise, oregano, lemon zest and juice until it's creamy.
  • Add cooked pasta, chicken, olives, capers, sun dried tomatoes and scallions and toss to coat. Refrigerate for at least 2 hours.