This colorful salad is bursting with flavor. The recipe comes from Vineyard Nutrition.

1 lb. boneless, skinless chicken breasts, trimmed of fat
Water to cover, plus more for pasta
1 cup fresh strawberries, hulled, cut if large
1 large red bell pepper, sliced
1 medium cucumber, diced
1 cup cherry tomatoes, halved or quartered
1 Tbsp. fresh basil, torn
1 tsp. freshly grated lime zest
8 oz. whole-wheat penne or spiral pasta
3 Tbsp. extra virgin olive oil
1 small shallot, finely chopped
1/2 cup reduced-sodium chicken broth
1/2 cup crumbled feta cheese
3 Tbsp. lime juice
1/4 tsp. salt

Place chicken in a skillet and add enough water to cover.
Bring to a boil.
Cover, reduce heat to low and simmer gently until cooked through (165°) and no longer pink in the middle: 10-12 minutes.
While chicken is cooking, prepare the strawberries, vegetables, basil, lime zest and lime juice.
Transfer chicken to a cutting board to cool.
Bring a large pot of water to a boil.
Cook pasta, according to package instructions, until just tender.
Drain pasta.
Shred chicken into bite-size strips.
Add pasta and chicken to a large bowl.
Heat a small skillet over medium-low heat.
Add oil and shallot.
Cook, stirring occasionally, until soft and beginning to brown, 2-5 minutes. 
Add broth, feta and lime juice and cook, stirring occasionally, until the feta starts to melt: 1-2 minutes.
Pour the dressing over the chicken and pasta.
Add berries, bell pepper, cucumber, tomatoes, basil, lime zest and salt. 
Toss to combine and salt to taste.

From our cookbook Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen Morning Glory's Farm Food: recipes by farm chef Robert Lionette, photographs by Alison Shaw