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Preheat grill to medium-high. Lightly oil the grill rack. (Do not use cooking spray on a hot grill.) Cook pasta according to package directions; drain.
Grill chicken until an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 5 minutes per side. Cut chicken into bite-size pieces.
For dressing, in a small bowl whisk together 3 tablespoons oil, vinegar, orange peel, orange juice, honey, mustard, salt and pepper; set aside.
In a 5- to 6-quart Dutch oven heat the remaining 1 teaspoon oil over medium-high heat. Add tomatoes and garlic; cook for 1 minute, stirring frequently. Stir in pasta and chicken; remove from heat.
Gradually add spinach and dressing to chicken mixture, tossing gently until spinach is slightly wilted. Transfer mixture to a serving bowl. Sprinkle with cheese and pine nuts.
To assemble the salad as shown in the photo, toss pasta with chicken and transfer to a large serving bowl. Heat the dressing before tossing with the spinach and tomato mixture; transfer to the serving bowl. Sprinkle with cheese and pine nuts.