Greek Chicken Salad

I admit stealing this idea from a local restaurant that runs this as their “special” on Fridays, but the thing was, I didn’t want to wait till Friday to eat it. So I decided to make it myself.

Boil pasta until al dente in the 3 cups of chicken stock. Meanwhile, cook the chicken breasts (you can use whole chicken, but I found the white breast meat is best for this). I like to boil it, but you can also bake it, whichever is your preference. I just like it to be really tender. Just don’t over boil it, because that will leave your chicken dry. Once the chicken is done, slice it into one-inch cubes.

Once those two basic ingredients are done, all that’s left to do is toss the pasta and chicken with the balsamic vinaigrette dressing. Pour this over a bed of lettuce. We prefer spring mix—it’s flavorful and adds lovely color. Then top it with crumbled feta cheese (the more the better) and halved cherry tomatoes.

This can be served warm, but I find it’s better just a bit chilled. This is a real weekend favorite in our house! I hope you like it!