INGREDIENTS:3 tablespoons fresh thyme, chopped
1 tablespoon shallot, minced
½ cup balsamic vinegar
Juice from one lemon
1 teaspoon sugar
1 tablespoon Dijon mustard
1 ½ cups blended olive oil
Salt and pepper to taste
6 cups mixed lettuces
1 ½ pounds penne pasta, cooked
6 boneless skinless chicken breasts, grilled and cubed
2 cups feta cheese crumbled
3 tomatoes seeded and diced
1 handful fresh basil chopped
DIRECTIONS:
To make vinaigrette: Mix thyme, shallots, balsamic vinegar, lemon, sugar, Dijon mustard. Slowly whisk in oil. Add salt and pepper.
Place about 1 cup mixed lettuces on each plate. Toss cooked pasta with 12 ounces (or to taste) vinaigrette.
Toss grilled chicken with 6 ounces vinaigrette.
Spoon approximately 3 cups pasta onto lettuce, then add chicken.
Top with diced tomato, feta cheese and fresh basil, to taste.
½ cup balsamic vinegar
Juice from one lemon
1 teaspoon sugar
1 tablespoon Dijon mustard
1 ½ cups blended olive oil
Salt and pepper to taste
6 cups mixed lettuces
1 ½ pounds penne pasta, cooked
6 boneless skinless chicken breasts, grilled and cubed
2 cups feta cheese crumbled
3 tomatoes seeded and diced
1 handful fresh basil chopped
DIRECTIONS:
To make vinaigrette: Mix thyme, shallots, balsamic vinegar, lemon, sugar, Dijon mustard. Slowly whisk in oil. Add salt and pepper.
Place about 1 cup mixed lettuces on each plate. Toss cooked pasta with 12 ounces (or to taste) vinaigrette.
Toss grilled chicken with 6 ounces vinaigrette.
Spoon approximately 3 cups pasta onto lettuce, then add chicken.
Top with diced tomato, feta cheese and fresh basil, to taste.
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