Spinach Chicken Penne Salad is very flavorful and filling. I love pasta in salad because of the texture it adds. The dijon vinaigrette is a family favorite and we put it on several salads becuase of it’s pop of flavor.
Salads are great becuase you can interchange ingredients to what you have or what you are in the mood for. Different meats, cheeses, beans, or vegetables will work in this salad.
If you have fresh herbs substitute the dry for the fresh for a vibrent flavor. For each teaspoon of dry herb replace with 1 tablespoon of fresh herb. If you don’t like oregano use basil or a combination of herbs such as basil and parsley.
I found this recipe in my Taste of Home Healthy Cooking 2014 Annual Recipes Cookbook.
Stove Top
Recipe serves: 8
Serving size:
- 1 cup pasta
- 1/2 cup spinach mixture
- 4 ounces of chicken
Total time: 35 minutes
Equipment to make your life easier
Let's grocery shop!
I am assuming you have salt and pepper and do not add it into the recipe total cost.
Pantry & Spices
-
olive oil
-
white wine vinegar
-
dijon mustard
-
dried oregano
Grocery
-
baby spinach 6 oz
-
1 bulb of garlic
-
1 bunch green onions
-
3 medium tomatoes
-
1 penne pasta 16 oz
-
2 pounds boneless chicken breasts
-
1 jar kalamata olives
-
feta cheese 6 oz
-
grated parmesan cheese 8 oz
Let's prep!
| Dressing |
| 1/2 cup olive oil |
| 1/4 cup white wine vinegar |
| 1/3 cup grated parmesan cheese |
| 1 tablespoon dijon mustard |
| 2 garlic cloves |
| 1 teaspoon dried oregano |
| 1/4 teaspoon salt |
| 1/4 teaspoon pepper |
| Main Salad |
| 16 oz whole wheat penne pasta |
| 6 oz fresh baby spinach |
| 3 medium tomatoes |
| 6 oz feta cheese |
| 4 green onions, sliced |
| 1/2 cup sliced kalamata or Greek olives |
| 2 pound boneless skinless chicken |
| 1/2 tablespoon olive oil |
| 1 teaspoon oregano |
| 1 teaspoon salt |
| 1/2 teaspoon pepper |
- Gather all of your ingredients and measuring tools
- Prepare the dressing in a bowl, mason jar or dressing container:
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1/3 cup grated parmesan cheese
- 1 tablespoon dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Stir really well and set aside.
- Add to a salad bowl:
- 3 chopped tomatoes, seeded if desired
- spinach
- 4 sliced green onions (about 1/2 cup)
- 1/2 cup sliced olives
- 6 ounces feta cheese
- Flatten chicken so that it is even
- Season both sides with:
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
Let's cook!
- Complete the prep from the prep tab above.
- Place a large pot of water on the stove to boil and cook penne to package directions
- Place the fry pan with 1/2 tablespoon of olive oil on medium heat (I prefer cast iron for this recipe).
- Sauté 4 pieces of chicken for 4-5 minutes per side until the chicken reaches 165° F.
- If needed add more oil and sauté the remainder of the chicken.
- Let the chicken rest for 5 – 10 minutes
- Drain the pasta.
- Add the pasta to a large bowl with 1/8 cup of the dressing. Let sit for 10 minutes.
- Add spinach mixture, pasta, and chicken to a plate. Top with dressing. Enjoy!
This recipe can also be found in Weekly Dinners for 4 under $100 – Menu 8
