Warm Grecian Chicken Salad
|Chicken breast||1 , skinned and boned|
|Olive oil||1⁄4 Cup (4 tbs)|
|Red wine vinegar||4 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Ground black pepper||1 Teaspoon|
|Dried herbs||1 Teaspoon|
|Orzo pasta||1 Cup (16 tbs)|
|Spinach||1 Bunch (100 gm)|
|Red bell pepper||1 , cored, seeded, and sliced|
|Black olives||1⁄4 Cup (4 tbs)|
|Red onion||1⁄2 Small, thinly sliced|
|Feta cheese||1⁄4 Pound, crumbled|
|Lemon zest||1 Teaspoon, grated|
|Lemon juice||3 Tablespoon|
|Wine vinegar||1 Teaspoon|
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Ground black pepper||To Taste|
Place chicken in pie plate.
Blend olive oil, vinegar, garlic, pepper, and fines herhes in small bowl; pour over chicken and marinate at least 1 hour before cooking.
Cook pasta according to package directions, drain and toss with a little oil so it won't stick.
Set aside 15 minutes to cool.
Arrange spinach in the bottom of two large individual salad bowls.
Set half the pasta in the middle of each bowl.
Arrange peppers, olives, and onions alternately around the orzo, leaving a space for the chicken.
Drain chicken and discard marinade.
Grill or broil chicken breast, approximately 8 minutes on each side.
Slice chicken into bite-sized 1/2-inch strips.
Arrange chicken on spinach.
Sprinkle each salad with half the feta.
Whisk together dressing ingredients until well blended.
Season with salt and pepper and serve separately.
Serves 2 as main course.