Ensalada de pasta con pollo, espinacas y tomates

Ingredientes

• 1 pound chicken breast*
• salt & pepper (to taste)
• 8 ounces dry pasta
• 2 cups grape tomatoes (halved)
• 4 ounces baby spinach
• 1/3 cup Parmesan cheese (grated)
• 1/4 cup extra light 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

Preparación

1. 1

   Boiling salted water and cook pasta al dente according to the package. Once done, drain, and then pour into a bowl of ice water to cool it down quickly. Drain off the water and place in a large mixing bowl.

2. 2

   While the pasta boils, cook the chicken. Season both sides of chicken breasts with salt and pepper. Cook on a medium-high grill or skillet on both sides until center is 165 degrees F. (About 5 minutes per side, depending on thickness.) Let cool and then slice.

3. 3

   Assemble by placing pasta, chicken, tomatoes, and spinach together in a large bowl. Pour the dressing over the top. Sprinkle on the Parmesan cheese, toss, and serve.

4. 4

   --- For the Dressing: ---

5. 5

   In a jar or liquid measuring cup, whisk together the olive oil, vinegar, Dijon mustard, basil, oregano, garlic powder, salt and pepper.