This wonderful salad can be served with or without the chicken. If served with chicken, cut vinaigrette dressing in half.
Author: Taste of Home, June/July 2012
Serves: 4-6
Ingredients
1 Package Uncooked Whole Wheat Penne Pasta
Salad
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
Vinaigrette
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
Instructions
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.
30 to 45 minutes before serving: Cook pasta in a large pot according to package directions. Drain and rinse in cold water.
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.
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.
Notes
I like to use flavored feta cheese, particularly the Tomato and Basil.
Recipe by Pray Cook Blog at https://praycookblog.com/chicken-and-spinach-penne-salad/