Ingredients
Scale
- 1 pound chicken breast
- 8 ounces dry pasta
- 2 cups grape tomatoes (halved)
- 4 ounces baby spinach
- 1/3 cup grated Parmesan cheese
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 tablespoon dried basil
- 1/2 tablespoon dried oregano
- 1/4 teaspoon garlic powder
- 1/2 teaspoon fine table salt (or more to taste)
- fresh cracked pepper
Instructions
- Cook the pasta in salted water until al dente. Drain and cool in ice water.
- Season chicken with salt and pepper; grill or sauté until cooked through (165°F). Let cool before slicing.
- In a large bowl, combine the cooled pasta, sliced chicken, halved tomatoes, and spinach.
- Whisk together olive oil, apple cider vinegar, Dijon mustard, herbs, garlic powder, salt, and pepper in a separate bowl.
- Pour the dressing over the salad mixture and toss gently. Top with grated Parmesan cheese before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 2g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg