Chicken Bow Tie Pasta Salad

1. Bake 3 or 4 chicken breasts in the oven until done.  Cool and cut into bite size pieces.

2. Heat water to boiling and cook one 1lb. pkg. of bow tie pasta according to pkg. directions.

          Drain in colander and rinse with cold water.

3.While chicken and pasta cook, assemble the dressing.

          Blend in blender or food processor:

          2 cups (4oz.) of basil (stems removed)

          1/2 C. white vinegar

          1 C. olive oil

          2 cloves garlic

          2 Tbsp. packed brown sugar

          1/2 tsp. sea salt

          1/2 tsp. pepper

    There is no need to chop the basil or garlic before blending.  Just remove the stems from the basil and husks from the garlic.

4.      In a large mixing bowl, mix together chicken, pasta and dressing.  Put mixture in a Ziploc bag and allow to marinate overnight in the refrigerator. 

 Assembling the Salad

1. Wash 1 lb. spinach and remove the stems. 

2. Chop 4-5 green onions.

3. Cut 3oz. or about 20 salami rounds into strips.

4. Chop 2 C. (approx. 1-2) Fuji apples, with skin on, into bite size pieces.

5. Measure 1 C. Craisins, 1/2 C. Pine nuts (or sliced almonds), 4oz. Feta Cheese.

6. Wash 1 pint small grape tomatoes.

In a large bowl mix together the spinach, pasta/chicken mix, green onions, salami strips, apples, Craisins, pine nuts, cheese and tomatoes.  Stir well.