1 lb. Simple Truth Chicken Breast (boneless/skinless)
1-4 oz. tub Private Selection Crumbled Feta Cheese
1/2-5 oz. pkg. Baby Kale
1/2-12 oz. pkg. Private Selection Cavatappi Pasta (cooked & cooled)
Preheat grill to medium-high.
Place all vegetables into a large bowl & reserve to the side.
Drizzle ½ cup of the balsamic dressing over the vegetables & lightly toss.
Layout vegetables on the grill & leave the remaining dressing in the bottle on the bowl.
Grill vegetables long enough to mark them on both sides. Once they have good grill marks, they should be done. Place the grilled vegetables in a large bowl & refrigerate to chill down.
Place the chicken in the bowl with the remaining dressing from the vegetables. Toss well to coat. Grill chicken breasts about 5-7 minutes on each side. Use an internal meat thermometer, the thickest portion of the breasts should read 165°. Remove chicken & chill down in your refrigerator.
Remove vegetables from refrigerator. Cut asparagus, zucchini, & onion in half, red pepper in strips. Place prepared vegetables in a large bowl.
Remove chicken from refrigerator & slice into thin strips (cut across grain of meat). Add to vegetables.
Add cooked pasta, feta cheese and baby kale to the vegetables & chicken, drizzle the rest of the dressing over the salad. Toss all ingredients well to coat & refrigerate until ready to serve.
This makes a fantastic dish to bring to a summer party or you can make it for a great light dinner!