YOUR SOLIN GENERATED RECIPE
Grilled Chicken Pasta Salad with Cherry Tomatoes and Olives
Tender grilled chicken tossed with chickpea pasta, juicy cherry tomatoes, and salty kalamata olives, finished with a sprinkle of tangy feta.
INGREDIENTS
3.5 ounces Grilled Chicken Breast
1.25 ounces Chickpea Pasta
0.5 ounces Feta Cheese
15 grams Kalamata Olives
0.5 cup Cherry Tomatoes
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
0.25 teaspoon Dried Oregano
PREPARATION
Boil the chickpea pasta in salted water until al dente, then drain and rinse with cold water to stop the cooking process.
Season the chicken breast with salt, pepper, and a pinch of oregano, then grill until the internal temperature reaches 165°F and slice into thin strips.
Halve the cherry tomatoes and slice the kalamata olives into rounds.
In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, and remaining dried oregano to create a light vinaigrette.
Combine the cooled pasta, grilled chicken, tomatoes, and olives in a large bowl and toss thoroughly with the lemon-herb dressing.
Top the salad with crumbled feta cheese and serve immediately or chill for later.