| | Directions | 1. Mix oil, vinegar, sugar, pepper, oregano, sea salt and thyme in large bowl with wire whisk until well blended. Reserve 1/2 cup for the pasta salad. Add chicken to remaining vinaigrette; turn to coat well. Refrigerate 1 hour or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
2. Grill chicken over medium heat 6 to 8 minutes per side or until cooked through. Cut chicken into bite-size pieces.
3. Meanwhile, cook pasta as directed on package. Drain well. Place spinach in large serving bowl. Add hot cooked pasta; toss gently until spinach is slightly wilted. Add chicken, blueberries, onion and reserved 1/2 cup vinaigrette; toss gently to coat. Serve warm or at room temperature. |
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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 8
|  | | Ingredients | | - | | 1/2 cup olive oil |
| - | | 1/2 cup white balsamic vinegar |
| - | | 1 tablespoon sugar |
| - | | 1/2 teaspoon McCormick® Oregano Leaves |
| - | | 1/2 teaspoon McCormick® Black Pepper, Coarse Ground |
| - | | 1/2 teaspoon McCormick® Sea Salt Grinder |
| - | | 1/2 teaspoon McCormick® Thyme Leaves |
| - | | 1 1/4 pounds boneless skinless chicken breast halves |
| - | | 8 ounces bow-tie pasta |
| - | | 3 ounces baby spinach leaves (about 4 cups) |
| - | | 1 cup blueberries |
| - | | 1/4 cup thinly sliced red onion |
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| | Nutrition (per serving) | Calories: 321 Calories
Fat: 13 Grams
Protein: 21 Grams
Cholesterol: 46 Milligrams
Carbohydrates: 30 Grams
Sodium: 134 Milligrams
Fiber: 2 Grams
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