Ingredients

1/3 to 1/2 lb farfalle pasta (Delallo Organic Farfalle #87 Whole Wheat Pasta)

1 lb boneless skinless chicken thighs

5 to 10 oz baby arugula or baby spinach

1 pint grape tomatoes

12-14 pitted kalamata olives, chopped

3 tbsp chopped red onion

Dressing:

4 tbsp lemon juice

2 tbsp sherry or red wine vinegar

3 cloves garlic

1 tbsp dried oregano

12 tbsp olive oil

salt & pepper to taste

4 shallow square glass or tupperware containers

Preparation

  1. Coat chicken thighs with olive oil, sprinkle with salt & pepper on both sides. Grill or broil to 145 degrees, take off heat and let rest and cool.
  2. Cook pasta according to package directions, run cold water over it and drain well.
  3. For dressing, put all ingredients in food processor and process until emulsified.
  4. Toss arugula, pasta, red onion, tomatoes and 1/3 of dressing. Add salt & pepper or more dressing to taste.
  5. Slice chicken thighs.
  6. Divide salad into 4 containers, place 1/4 of sliced chicken thighs on top of each.
  7. Put remaining dressing in container to serve at picnic.