Ingredients
1½cupsdry rotini pasta,leave out for a grain free version or you can also use penne or farfalle
1-2chicken breasts,skinless boneless, pounded to even thickness
salt and black pepper,to taste
1tbspolive oil
1tbspbalsamic vinegar
2avocados,peeled, pitted and cut into slices or chopped
4cupsmixed green lettuce,chopped
3eggs,hard boiled, peeled and sliced
6slicesbacon,cooked and chopped
1cupgrape or cherry tomatoes,halved
½cucumber,sliced in rounds or chopped
½cupfeta or blue cheese,crumbled
4tbspwhite balsamic vinegar
2tbsphoney
½tspgarlic powder
¼cupextra virgin olive oil
salt and pepper,to taste
Preparation
In a resealable zip-top bag, add chicken, salt, pepper, balsamic vinegar and garlic and marinate for at least 30 minutes.
Meanwhile, prepare the pasta according to package directions. Drain, rinse under cool water, and set aside in a large bowl.
Preheat grill to medium-high heat and cook for 4 to 5 minutes on each side or until the internal temperature reaches 165 Remove the chicken from the grill and tent with foil.
Let it rest and cool a bit for about 10 minutes and then slice or chop into bite-sized pieces.
Whisk together all the ingredients for the vinaigrette. Drizzle 2 tablespoons over the cooked pasta and half a tablespoon over the sliced avocado (to prevent from browning).
In a large bowl, add the lettuce, then top with cooked pasta, eggs, avocado, bacon, tomatoes, cucumber and cheese. Drizzle with dressing right before serving.
