Chicken and Anellini Salad

Ingredients: 

3 Large Organic Boneless Chicken breasts 

4 Cups of Organic Fresh Leaf Spinach

1 1/2 Cups Organic Zima Grape Tomatoes

1 1/2 Cups Organic Grape Tomatoes 

2 Cups Anellini Gluten Free Pasta ( cooked per package directions)

1/2 Cup Fresh Basil Leaves chiffoned 

3 Lemons juiced, zest of 1 of the lemons for the finished salad 

2 Cups of Olive oil plus 1/8 Cup for dressing salad 

1 Can of Organic Canellini Beans, drained and rinsed 

1 Tablespoon Tahini 

1 Garlic clove, minced 

1/2 T Onion Powder 

1/8 Tsp Kosher Salt plus some to taste on finished salad 

1/8 Tsp Ground Pepper plus some to taste on finished salad 

Directions:

In a medium sized bowl whisk together 2 Cups of Olive oil, minced garlic, onion powder, tahini, 1/8 Tsp Salt, 1/8 Tsp Pepper & 1/2 Tablespoon Lemon Juice to create a marinade. Place Chicken breasts into the bowl, cover with marinade mixture and cover with plastic wrap. Marinate in the refridegerator for an hour. 

While the chicken marinates start assembling the rest of the salad. 

In a large bowl combine the spinach, tomatoes, canellini beans, basil, remaining Olive oil, Lemon juice, cooked pasta, salt and pepper. Cover and set aside. 

Remove the chicken from the marinade and slice it into even sized strips. In a nonstick skillet cook the chicken on med/low heat until browned on both sides and it reaches an internal temperature of 165 degrees. 

Place cooked chicken on top of the salad and sprinkle with the lemon zest. Toss and serve while warm. 

Serves 6 dinner portions

Optional Mix in's: Cubes of Avacado, Artichoke Hearts, Goat Cheese for those of you that can have it, thinly sliced red onion.