1heaping cup4 ounces miniature penne pasta measured dry
1cupprepared chicken leftover marinated and grilled chicken or leftover rotisserie chicken
4ouncesbaby spinach stems removed
1cupcherry tomatoes halved
1/3cupcrumbled feta cheese
1/3cupslivered almonds toasted
1large orange 2 teaspoons zest; 4 tablespoons juice
1large lemon 1/2 teaspoon zest; 2 tablespoons juice
2teaspoonsDijon mustard do not use regular
1/2teaspoonfine sea salt
1/2cupolive oil vegetable oil or canola oil can also be used
Optional: freshly cracked pepperfresh parsley
Cook the pasta according to package direction. Drain and then rinse with cold water.
Place the cooled pasta in a large bowl. Add in the spinach and the halved cherry tomatoes.
Briefly warm up and then coarsely chop the leftover grilled chicken. Add to salad and toss to combine.
Lightly toast the almonds over a skillet on medium heat until fragrant. Sprinkle the almonds and feta cheese over the salad.
For the dressing: combine all of the ingredients together except for the oil in a blender. Blend until all ingredients are well incorporated. Slowly add in the oil in a steady stream and pulse until combined.
Toss the salad with the dressing (to taste; you may not want/need all of it) and enjoy.
ONLY toss what you plan on eating as the dressing makes the spinach "soggy" for leftovers.