1 cup of cavatappi pasta (my favorite pasta)
1 cucumber, chopped with skin
5 cups of romain and spring mix lettuce
1 tomato, seeded and diced
1 cup of kalamata olives
1/2 of red onion, finely sliced
1 cup of feta cheese
4 skinless and boneless chicken breasts, pounded slightly
1 cup of pre-made balsamic vinaigrette
1/4 cup olive oil
1/4 cup plain greek yogurt
1/2 of a fresh lemon, squeezed
1 to 2 tsp. Srirach (red chili sauce)
1/2 cup of crumbled feta
1 clove of garlic, minced
salt and pepper to taste
First place your chicken breasts in a large ziplock bag and pound them slightly, with a meat tenderizer. Add your cup of purchased balsamic vinaigrette to your chicken. Seal the ziplock and place in the referigerator to marinade for at least 2 hours. When chicken is done marinading, grill until your chicken is completely cooked, set aside to cool.
Second boil water to cook your cavatapi pasta. Cook the pasta until it is al dente, you want your pasta to be chewy. When the pasta is done cooking, drain and set aside to cool.
While your chicken and pasta are cooling, Make your salad dressing by, mixing your yogurt, lemon juice, and minced garlic. In a fine stream slowly pour in your olive oil while constantly whisking. Next whisk in your sriracha sauce. Fold your crumbled feta into the dressing. Season the dressing with salt and paper.
Next seed and chop your tomato and cucumber, dice your red onion. Wash your lettuce and chop.
Assemble your salad with lettuce, cucumber, tomato, onion, olives, and noodles. Top with your grilled chicken, feta, and your homemade dressing!