Arugula Pasta Chicken Picnic Salad

• 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

1. 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. 2) Cook pasta according to package directions, run cold water over it and drain well.
3. 3) For dressing, put all ingredients in food processor and process until emulsified.
4. 4) Toss arugula, pasta, red onion, tomatoes and 1/3 of dressing. Add salt & pepper or more dressing to taste.
5. 5) Slice chicken thighs.
6. 6) Divide salad into 4 containers, place 1/4 of sliced chicken thighs on top of each.
7. 7) Put remaining dressing in container to serve at picnic.

pasta, chicken thighs, arugula, grape tomatoes, olives, red onion, dressing, lemon juice, sherry, garlic, oregano, olive oil, salt, shallow square glass

Taken from www.epicurious.com/recipes/member/views/arugula-pasta-chicken-picnic-salad-50040628 (may not work)