Baby greens with chicken, chickpeas, and feta

A big, colorful salad was on the menu for dinner tonight. This dish is based off of this recipe from Cooking Light. First I whisked up a balsamic vinaigrette dressing with balsamic vinegar, EVOO, lemon zest and juice, sugar, Dijon mustard, and lower-sodium chicken broth. 

Next I sauteed boneless skinless chicken breast in a skillet until cooked through, and then added in chopped red onion until softened and translucent. I topped a huge bowl of organic baby greens with the onions and chicken (which I sliced up first), as well as chickpeas, red bell pepper, crumbled feta, and cooked bowtie pasta. Great summer dinner. 

Tasty summer salad with balsamic vinaigrette

You’ve gotta love my classy plastic bowls from Dollar Tree! They’re the biggest bowls I have, back from my college days! I really need to get some nice bowls that are BIGGER!

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