Instead of cooking the chicken in a skillet, I had my husband grill the meat outside. Not having any Greek seasoning, I substituted Turkish seasoning from Penzeys – I love that store. Next time I make it – and I will make it again, I will use different pasta, just for a different shape. I thought that the chicken and the pasta were very close to the same shape – flat. Maybe I am strange; I just want my food to be three-dimensional.
Bow-Tie Chicken Salad
8 oz bow tie pasta
1 lb asparagus – tough ends trimmed, cut into 2-inch long pieces
1 lb boneless chicken breast halves
1 tsp dried Greek seasoning
1 tbsp + ¼ cup olive oil
1 tbsp lemon zest – fresh
6 tbsp lemon juice – I used fresh
¾ tsp salt
½ tsp pepper
½ tsp sugar
½ cup chopped fresh dill
4 cups baby spinach leaves – 4 oz
½ cup thinly sliced red onion
½ cup crumbled feta cheese
Cook pasta according to directions adding asparagus during last three minutes. Drain, rinse to cool.
Sprinkle chicken with seasoning. In large non-stick skillet, heat 1 tbsp oil over medium high heat. Add chicken; cook turning once, until cooked through, 7-8 minutes. Let chicken stand 10 minutes; slice ½" pieces.
In bowl, whisk next five ingredients and remaining oil; add dill. Toss spinach with three tbsp dressing; place on platter. Add pasta, asparagus, chicken and onion to remaining dressing; toss. Spoon over spinach. Sprinkle with feta and garnish with lemons.