Chicken and Spinach Penne Salad
Prep time
Cook time
Total time
This wonderful salad can be served with or without the chicken. If served with chicken, cut vinaigrette dressing in half.
Serves: 4-6
  • 1 Package Uncooked Whole Wheat Penne Pasta
  • 1 Package Fresh baby spinach
  • 3 medium Tomatoes, seeded and chopped
  • ¾ cup Crumbled Feta Cheese
  • 4 Green onions, thinly sliced
  • ½ cup Sliced Greek Olives
  • 1 cup Extra-virgin olive oil
  • 1 cup White wine vinegar
  • ⅔ cup Grated Parmesan Cheese
  • 2 tablespoon Dijon mustard
  • 3 clove Garlic, minced
  • 2 teaspoon Dried Oregano
  • ½ teaspoon Salt
  • ½ teaspoon Pepper
  • 1 Pound Chicken Breast Tenderloins
  1. 2-3 hours before serving time: In a small bowl or food processor, mix together the vinaigrette ingredients. Place chicken tenderloins and half the vinaigrette in a ziploc bag and place in refrigerator to marinate for a couple hours. Place remaining vinaigrette in the refrigerator.
  2. 30 to 45 minutes before serving: Cook pasta in a large pot according to package directions. Drain and rinse in cold water.
  3. Cook chicken tenderloins in a tablespoon of olive oil. I prefer to cook in a cast iron skillet on the BBQ grill adding additional flavor to the meat.
  4. In a large bowl, combine the cooked pasta, washed spinach, tomatoes, feta cheese onions and olives. Add vinaigrette; toss to coat. Top with sliced chicken. Serve immediately.
I like to use flavored feta cheese, particularly the Tomato and Basil.
Recipe by Pray Cook Blog at