Ingredients

The following ingredients have 4 Servings
  • 1 heaping cup (4 ounces miniature penne pasta measured dry)
  • 1 cup prepared chicken leftover marinated and grilled chicken or leftover rotisserie chicken
  • 4 ounces baby spinach stems removed
  • 1 cup cherry tomatoes halved
  • 1/3 cup crumbled feta cheese
  • 1/3 cup slivered almonds toasted
  • 1 large orange 2 teaspoons zest; 4 tablespoons juice
  • 1 large lemon 1/2 teaspoon zest; 2 tablespoons juice
  • 3 tablespoons honey
  • 2 teaspoons Dijon mustard do not use regular
  • 1/2 teaspoon fine sea salt
  • 1/2 cup olive oil vegetable oil or canola oil can also be used
  • Optional: freshly cracked pepper (fresh parsley)

Instruction

  • Cook the pasta according to package direction. Drain and then rinse with cold water.
  • Place the cooled pasta in a large bowl. Add in the spinach and the halved cherry tomatoes.
  • Briefly warm up and then coarsely chop the leftover grilled chicken. Add to salad and toss to combine.
  • Lightly toast the almonds over a skillet on medium heat until fragrant. Sprinkle the almonds and feta cheese over the salad.
  • For the dressing: combine all of the ingredients together except for the oil in a blender. Blend until all ingredients are well incorporated. Slowly add in the oil in a steady stream and pulse until combined.
  • Toss the salad with the dressing (to taste; you may not want/need all of it) and enjoy.
  • ONLY toss what you plan on eating as the dressing makes the spinach "soggy" for leftovers.