This pasta salad is something to write home about. I love it because it’s so simple and quick to throw together (especially if you already have the dressing on hand) and it is great at room temperature, warm or even leftover cold for lunch the next day. Just throw a few chicken breasts on the grill, boil some pasta and toss in the rest…instant gooey, fresh flavor in a bowl. My entire family goes nuts for it…and boy do I love saying ENTIRE family…its so fun to include baby Jude in on the goods. His moaning after a bite may possibly be the best pat on the back I’ve ever had 😉

Warm Chicken Pasta Salad

Ingredients

12 Ounces Quinoa or Brown Rice Pasta
3 Boneless Skinless Chicken Breasts
1 Tablespoon Olive Oil
Salt + Course Black Pepper
2 Cups Cherry Tomatoes, halved
2 Cups Baby Spinach Leaves
1 Avocado, diced
1+ Cup Parmesan Dressing

Directions

Bring a large pot of water to a boil and preheat the grill over medium high heat. Add pasta to the water and cook according to package directions. Drain. While the pasta is cooking, rub the chicken breasts with olive oil and season with salt and pepper. Grill for 8-10 minutes or until cooked through. Remove the chicken from the grill, let rest for 5-10 minutes and then chop into bite sized pieces.

Place pasta, chicken, tomatoes, spinach and 1 cup parmesan dressing in a large bowl and mix well, adding more dressing, if desired. Gently stir in avocados, season with salt and pepper to taste and serve. Serves 4