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.
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.