Marinated Chicken, Avocado and Spinach Salad

Serves 4

This dish has been a staple of my household ever since my friend Carmel made it for us when we visited her in Japan. After weeks of sushi, soba noodles and tempura, a plate of pasta sounded like a nice change. This recipe combines the protein, vegetables and grains all into one dish making it the perfect one-dish-meal. And your eyes will love the different colors as well. If you don’t like pasta, make the dish without pasta, serve it over rice or quinoa or even a slice of fresh country bread.

Ingredients:
12 ounces penne pasta (or similar type of bite-sized shells, bow-ties or wheels)
1 chicken breast
Juice of 1/2 lemon
3 tablespoon of olive oil
2 medium-sized tomatoes
1 avocado
2 cups of fresh baby spinach
A tablespoon of marjoram
1 tablespoon of vinegar
Salt and pepper

Instructions:
Cut chicken breast into bite-sized pieces, cover with lemon juice and marjoram , mix and let marinate while you prepare other ingredients.
Take 2 tablespoons of olive oil, the vinegar, salt and pepper and mix well until the oil emulsifies. Set aside.
Bring a large pot of water to a boil, lightly salt and add pasta. Cook to the instructions on the package (usually between 8 to 12 minutes depending on the size and shape of the pasta).
In the meantime, chop up tomatoes, avocado and washed spinach and mix in a large salad bowl.
Heat skilled, add 1 tablespoon of olive oil and cook chicken on all sides over medium heat making sure that it cooks through. Best to test some of the larger-sized pieces to make sure they are well done. It is ok if the chicken browns a little.
Drain the pasta and mix with vegetables.
Add the chicken and vinaigrette and serve immediately.