Spinch Pasta Salad

Ingredients:

2 tablespoons lemon juice
1 tablespoon olive (or cooking) oil
1 garlic clove, minced (or 1/4 teaspoon powder)
1/2 pound boneless, skinless chicken breast halves

2 cups medium bow (or other) pasta (about 6 ounces)
8 cups boiling water
1 teaspoon salt

4 cups fresh spinach, stems removed, lightly packed
1 cup chopped tomato
1/2 cup crumbled feta cheese (about 2 1/2 ounces)
1/3 cup Kalamata olives

Parsley Pesto Dressing:
1/2 cup coarsely chopped fresh parsley
1/3 cup grated Parmesan cheese
1/3 cup olive (or cooking) oil
1/4 cup pine nuts, toasted (see Tip)
1/4 cup red wine vinegar
2 garlic cloves, minced (or 1/2 teaspoon powder)
1/4 teaspoon salt
18 teaspoon pepper
Directions:

Combine lemon juice, olive oil and garlic in medium bowl. Add chicken. Turn until coated. Preheat electric grill for 5 minutes or gas barbecue to medium (see Note). Cook chicken on greased grill for about 5 minutes per side until no longer pink inside. Transfer to large plate. Let stand for 10 minutes. Cut into 1/8 inch slices. Cover to keep warm.

Cook pasta in boiling water and salt in large uncovered pot or Dutch oven for 8 to 10 minutes, stirring occasionally, until tender but firm. Drain. Rinse with cold water. Drain well. Transfer to large bowl.

Add chicken and next 4 ingredients. Toss gently.

Parsley Pesto Dressing: Process all 8 ingredients in blender or food processor until smooth. Makes about 2/3 cupdressing. Drizzle over salad. Toss gently.

http://www.thenest.com/Recipes/Pasta_Easy_Fast_Party-Pleasers_Salad_Side-Dish_Entree_13510/detailview.aspx?id=13510&type=7&recipe_type=Party+Pleasers&pageIndex=8