I'm always looking for new ways to make dinner exciting, and, of course, yummy! Well, this original recipe was a hit at our house tonight.
6 oz fresh spinach (washed and torn)
1/2 head iceberg lettuce (washed and torn)
1 lb bow tie pasta
1 lb boneless, skinless chicken breasts
1/2 cup fresh blueberries
1 cup fresh sliced strawberries
1/4 cup thinly sliced red onions
1 cup fresh pineapple (or canned in fresh juice)
1/2 cup shredded cheddar cheese
Poppyseed salad dressing
Grill the chicken in grill pan, seasoning with salt and pepper.
Wash and spin dry the spinach and iceberg lettuce. Tear into bite-size pieces.
Wash and the berries. Slice strawberries.
I use canned pineapple in fresh juice.
Place chicken breasts on grill pan and grill for 9 minutes on each side - sprinkle with seasoning salt and pepper.
Bring a large pot of water to a boil. Add 2 tsp salt. Add the pasta and boil for 11 minutes (until al dente).
Drain cooked pasta.
Remove chicken from grill pan and allow to rest for 10 minutes.
Place lettuce and spinach mixture on plate. Top with a spoonful of pasta. To with your choice of chicken, cheese, berries, pineapple, and onions. Sprinkle with salt and pepper to taste. Drizzle with Poppyseed dressing.