Chicken, blueberries and pasta are a winning combination in this spa-inspired light summer meal. Use white balsamic vinegar for the dressing, a milder and less sweet version of the traditional reddish-brown balsamic vinegar. Photo credit: Amy Johnson from She Wears Many Hats.
Mix oil, vinegar, sugar, pepper, oregano, sea salt and thyme in large bowl with wire whisk until well blended. Reserve 1/2 cup for the pasta salad. Add chicken to remaining vinaigrette; turn to coat well. Refrigerate 1 hour or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Grill chicken over medium heat 6 to 8 minutes per side or until cooked through. Cut chicken into bite-size pieces.
Meanwhile, cook pasta as directed on package. Drain well. Place spinach in large serving bowl. Add hot cooked pasta; toss gently until spinach is slightly wilted. Add chicken, blueberries, onion and reserved 1/2 cup vinaigrette; toss gently to coat. Serve warm or at room temperature.