Ditalini Salad
Chopped salad packed with veggies and protein plus a dash of ditalini pasta to round out this delicious meal.
Ingredients
Dressing
- 1/2 cup Balsamic Vinegar
- 1 cup Olive Oil
- 1/2 tsp Sugar
- 2 cloves Garlic Pressed
- 1 tsp Dried Oregano
- 1/2 tsp Dried Basil
- 1/2 tsp Onion Powder
- 1/2 tsp Salt
Chicken & Marinade
- 1 pound Boneless Chicken Breasts
- 1/4 cup Olive Oil
- 3 cloves Garlic Pressed
- 1 Lemon Squeezed
- 1/4 tsp Salt
- 1/4 tsp Pepper
Salad
- 2 cups Ditalini Pasta Cooked
- 3 hearts Romaine Lettuce Chopped
- 2 Roma Tomatos Deseeded & Chopped
- 1/3 cup Scallions Diced
- 1 Ripe Avocado Peeled and Diced
- 8 slices Cooked & Crispy Bacon Crumbled
- 1/4 cup Crumbled Blue Cheese
Instructions
Dressing
- Using a chopper - add balsamic vinegar, garlic and all dry ingredients, then the olive oil. Mix until blended - I continue to mix this occasionally as I'm making the salad to blend it.
Chicken & Ditalini
- Trim the chicken breasts and put in a bowl, add all marinate ingredients and stir to coat the chicken. Marinate the chicken at least 30 minutes - or multiple hours, this is an easy step to take care of early.
- Boil water to cook Ditalini pasta el dente. Drain and set aside to cool.
- Start making the salad and grill the chicken. Once the chicken is done cooking, if the salad is ready - dice the chicken and add to salad. If the salad is still a work in progress, cover with tin foil to keep it warm and dice the chicken once the salad is ready.
Salad
- Chop all ingredients small to achieve a "chopped" salad. Add lettuce, tomatoes, scallions, and cooled ditalini, toss together. Add avocado, bacon, and blue cheese, toss again. Dice the hot chicken and add to the top - pour dressing on the top and toss - start with 1/2 cup + and coat with dressing to your liking.