Greek Chicken Salad

1. 1

   ["I admit stealing this idea from a local restaurant that runs this as their ""special"" on Fridays, but the thing was, I didn't want to wait till Friday to eat it. So I decided to make it myself.", "Boil pasta until al dente in the 3 cups of chicken stock. Meanwhile, cook the chicken breasts (you can use whole chicken, but I found the white breast meat is best for this). I like to boil it, but you can also bake it, whichever is your preference. I just like it to be really tender. Just don't over boil it, because that will leave your chicken dry. Once the chicken is done, slice it into one-inch cubes.", "Once those two basic ingredients are done, all that's left to do is toss the pasta and chicken with the balsamic vinaigrette dressing. Pour this over a bed of lettuce. We prefer spring mix-it's flavorful and adds lovely color. Then top it with crumbled feta cheese (the more the better) and halved cherry tomatoes.", "This can be served warm, but I find it's better just a bit chilled. This is a real weekend favorite in our house! I hope you like it!"]

* Per serving · 4 servings · Values may vary.

No additional tips available.