A yumm-E-licious summer meal inspired by the taste of a traditional Greek Salad.
Ingredients:
2-3 lbs. boneless chicken breasts (or breast tenders)
Greek Vinegarett Dressing, divided
2 cups elbow macaroni
1 seedless cucumber, diced
2 tomates, seeded and diced (my picky family only eats them if they're seeded so it's worth it!!!)
crumbled feta
Kalamata or black olives, sliced
Directions:
Not that you really need them but here goes...
Marinate the chicken breasts in dressing in a ziploc bag over night. Grill. Slice and serve over the prepared pasta salad.
Slice, dice and seed veggies as indicated above. Combine veggies, cheese and toss with dressing to taste. Scoop onto pasta bowls and serve with the sliced chicken.
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Billy, pointed out that he felt like he should have a piece of pita with this meal and I have to agree.
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