Summer time is here! This post is sponsored by Foster Farms®, but all opinions are 100% my own.
Last week I took Field Trip Boy and Field Trip Girl to our local lake for the first time this summer. They have been asking for months to go swimming and there was no better time than the present!
To celebrate the occasion, I packed a picnic lunch and made one of my favorite all-time favorite dishes, Chicken Pasta Salad.
For my Chicken Pasta Salad, I prefer to use Foster Farms® Simply Raised chicken. As a California native, it nice to know that Foster Farms® chickens are locally grown on the West Coast and American Humane Certified. Plus Foster Farms® have been family-owned and operated since 1939 and their chicken is widely available throughout California at select supermarkets and Costco.
As a mom, I appreciate the fact that Foster Farms® Simply Raised chicken uses no antibiotics, 100 percent vegetarian feed, 100 percent natural (minimally processed, no additives or preservatives, steroids or hormones) and produced with no added sodium.
Foster Farms® chicken is truly healthy for my little family. According to a new independent survey of over 1,800 West Coast Millennial households (conducted by Metrix Lab and sponsored by Foster Farms), millennial parents are driving the demand for antibiotic-free and organic poultry and meat, citing “organic” or “no antibiotics” as the most important factors in choosing fresh chicken. I couldn’t agree more!To make my Chicken Pasta Salad you will need the following ingredients:
makes 12 servings
- 1b. Foster Farms® Simply Raised skinless Chicken Breasts ($6.49/lb)
- 8 ounces corkscrew-shaped pasta
- ¾ cup Italian-style salad dressing
- ¼ cup mayonnaise
- 10 slices of crispy bacon
- 1 cup sliced Muenster cheese
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 1 cup cherry tomatoes, halved
- 1 cup chopped avocado
- Salt & Pepper
Layer the fresh Foster Farms® Simply Raised skinless chicken breasts in a crockpot and cook on high for approximately 4 hours.
While the chicken is cooking boil the noodles. Once the noodles are done, drain them under cool water, and set them aside in the fridge until later.
Next fry the bacon until crispy and cut into smaller pieces.
Cut up the green and red peppers, tomatoes, avocado and muenster cheese accordingly. Set aside in the fridge.
Once the chicken is done cooking, cut it into bite size pieces.
Next mix the ¾ cup Italian dressing in with the ¼ cup mayonnaise.
Finally, add in the chicken, bacon, green and red bell peppers, tomatoes, avocado and muenster cheese. Mix all the ingredients together until thoroughly covered with dressing.
Add salt and pepper to taste.
Serve and enjoy! This salad also goes along nicely with crusted bread.
Happy Summer Field Tripping!
This post is sponsored by Foster Farms®, the opinions expressed are my own.