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Chicken Breast: Rigatoni, feta & Cranberry With Lemon Vinaigrette

Ingredients

• 12 oz rigatoni pasta (or any short pasta)
• 1 cup crumbled feta cheese
• ½ cup dried cranberries
• 2 cups baby spinach, chopped
• ½ cup cucumber, diced (optional for extra crunch)
• ¼ cup toasted walnuts or pecans
• ¼ cup red onion, finely sliced
• For the Lemon Vinaigrette:
• ¼ cup fresh lemon juice
• ⅓ cup olive oil
• 1 tbsp honey (or maple syrup for a vegan option)
• ½ tsp salt
• ¼ tsp black pepper
• 1 clove garlic, minced

Directions

Cook the Pasta:
Boil rigatoni in salted water according to package directions.
Drain and rinse under cold water to cool.

Make the Dressing:
Whisk together lemon juice, olive oil, honey, salt, pepper, and garlic until well combined.

Assemble the Salad:
In a large bowl, toss together pasta, feta, cranberries, spinach, cucumber, walnuts, and red onion.

Dress & Serve:
Drizzle with lemon vinaigrette and toss gently.
Serve immediately or refrigerate for 30 minutes to let the flavors meld.

Want more protein? Add grilled chicken