Twenty Minute Low Fat Chicken Salad

In todays times with the health craze going on, I began to think that I would like to start eating healthier myself, maybe even loose a couple of pounds. So I began trying to think of things that were less fattening and healthier that I could fix for my kids as well; I came up with this recipe and it was a smash and it serves four plus you have lefts overs for lunch or a quick dinner during the week. Here is what your going to need.

2 package of chicken breast tenders (Tyson, or Smithfield)
2 Zucchini Squash
2 Yellow Butter Squash
1 teaspoon seasoning salt (Lawry,s all seasoning or grilled chicken seasoning)
1/2 bottle of Kraft Italian Dressing or Balsamic Dressing
1 box bow tie pasta
1 tablespoon olive oil

Step one: Boil the bow tie pasta until ready.
Step two: Cut the chicken breast tenders in to cubes. Cut the Zucchini and Yellow butter Squash into cubes as well ( Do not peel the skins off of the veggies). Combine them together with the tablespoon of olive oil and combine them in a frying pan. Fry for fifteen minutes over medium heat. At seven and half minutes add your teaspoon of seasoning salt.
Step three: While your chicken finishes frying drain your bow tie pasta and but it in an appropriate size bowl.
Step Four: Combine your chicken and veggies with the bow tie pasta. Add 1/2 bottle of Italian dressing or Balsamic Dressing for taste.
Step Five: Place lid over top of this salad and shake distributing the dressing through out the salad.

Now that your finished with putting your chicken Salad together you can serve this dish hot or cold. You will find that the Dressing and Veggies have distributed a nice coloring through out your salad.

Tips and ideas:
1. Letting the salad marinate over night just adds extra flavor to this salad.
2. I have found that this makes a great main course for any baby shower, bridal shower, or wedding dinner.