1 lb. Pasta, cooked al dente, drain, rinse in cold water
3 C cooked chopped chicken
6 oz fresh spinach, shredded/torn (approx 8 cups)
1 C black olives, chopped in 1/4’s
4 oz. Feta cheese, crumbled
3 cups diced tomatoes (grape tomatoes, YUM!)
3/4 C monterrey jack cheese, shredded
Dressing:
2 tsp Dijon mustard
1/2 C olive oil
1/2 C vinegar
1/2 tsp black pepper
2 tsp honey
1 clove garlic, minced
Blend dressing ingredients. Pour over mixed salad. Refrigerate 30-60 minutes before serving.
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