Ingredients
Dressing & Marinade:
1 teaspoon lemon zest, just the yellow not the pith
1/3 cup fresh-squeezed lemon juice
1 teaspoon dijon mustard
2 garlic cloves, minced
1 teaspoon dried oregano, crushed between fingertips
2 teaspoons fresh thyme
2/3 cup extra-virgin olive oil
coarse salt and fresh black pepper, to taste
Salad:
2 large boneless, skinless chicken breasts
8 ounces rotini pasta (or another medium sized pasta like elbows)
1/3 cup thinly-sliced red onion
1 cup (2-3) diced plum tomatoes, seeds removed
1 cup diced zucchini or cucumber, seeds removed
1 cup chopped feta, from a block
1/2 cup sliced almonds
Preparation
