YOUR SOLIN GENERATED RECIPE
Chicken Breast and Cheese Pasta Salad with Fresh Herbs
Chilled whole wheat pasta tossed with tender grilled chicken and salty feta in a honey-lemon vinaigrette, finished with a handful of fragrant fresh herbs.
INGREDIENTS
1/2 cup cooked Whole Wheat Pasta
1.16 ounces cooked Chicken Breast
10 grams Feta Cheese
1 teaspoon Honey
2 teaspoons Extra Virgin Olive Oil
1/2 cup Cherry Tomatoes
Fresh Parsley and Basil to taste
PREPARATION
Cook the whole wheat pasta in salted boiling water until al dente, then drain and rinse under cold water to cool.
Grill or pan-sear the chicken breast until the internal temperature reaches 165°F, then dice into small bite-sized cubes.
In a small mixing bowl, whisk together the extra virgin olive oil, honey, and a squeeze of fresh lemon juice to create a light vinaigrette.
Halve the cherry tomatoes and finely chop the fresh parsley and basil.
In a large bowl, combine the cooled pasta, diced chicken, cherry tomatoes, and fresh herbs.
Crumble the feta cheese over the mixture.
Drizzle the honey vinaigrette over the salad and toss gently until all ingredients are evenly coated before serving.