INGREDIENTS
FOR SALAD
- 1 lb. fusilli pasta
- 2 boneless skinless chicken breasts (about 1 pound)
- 1 tsp. garlic powder
- Kosher salt
- Freshly ground black pepper
- 1 tbsp. extra-virgin olive oil
- 4 slices bacon, cooked and crumbled
- 2 c. halved grape tomatoes
- 2 c. spinach, packed
- 1/2 c. crumbled feta
- 1/4 red onion, thinly sliced
- 2 tbsp. freshly chopped dill
FOR DRESSING
- 1/4 c. extra-virgin olive oil
- 3 tbsp. red wine vinegar
- 1/2 tsp. Italian seasoning
- 1 clove garlic, minced
- 1 tbsp. dijon mustard
- Kosher salt
- Freshly ground black pepper
INSTRUCTIONS
- In a large pot of salted boiling water, cook fusilli according to package directions until al dente. Drain and transfer to large bowl.
- Season chicken breasts with garlic powder, salt, and pepper. In a large skillet over medium heat, heat oil. Cook chicken until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1″ pieces.
- Meanwhile, make dressing: In a medium bowl, whisk together oil, vinegar, Italian seasoning, garlic, and mustard. Season with salt and pepper.
- In the large bowl with the pasta, toss together all remaining ingredients. Pour dressing over salad, toss until coated, and serve.